Best Banana Bread I have EVER made

With Christmas around the corner, I like to make a few things in advance that store well in the fridge and freezer. I like to have some appetizers, cookies and banana bread ready for the last minute get togethers that are so common during the holiday season. Banana bread is great because it is familiar amongst most adults and kids and it can serve up to 10 people.  I was determined to make a better banana bread, knowing that I have less time to impress my guests as most of them are not stopping by for long.

I have made many batches in the past and I was not thrilled about the results. My banana bread was either too dry or lacking in flavour. I have finally found the balance in flavour and texture I was longing for with past batches and recipes. It is so moist yet still holds shape. It is sweet with a hint of salt and the crunch of oats on the top gives this loaf fantastic texture. I even took it a step further and made a bourbon vanilla bean whipped butter to give this treat another layer of deliciousness.  This banana bread tasted so good I had to freeze it to stop myself from eating the entire loaf. That would have been a counterproductive move, as my intention is to have some on hand for guests. I hope that you and your holiday visitors will enjoy this recipe as much as I do!

Ingredients

1 stick unsalted butter- room temperature
2 eggs- room temperature
3/4 cup granulated sugar
4 ripe bananas
1/4 cup plain greek yogurt
2 tbsp. bourbon vanilla bean paste or regular vanilla bean paste
1 1/2 tsp. sea salt
2 tsp. baking soda
1 1/2 cup sifted unbleached flour
1/2 cup oats

Procedure
Preheat oven to 325 degrees

1. In a blender or using a hand blender puree the bananas, vanilla bean paste and greek yogurt.
2. In a medium bowl sift the flour, with the baking soda. Add the salt to the dry mixture.
3. In a mixing bowl with a paddle attachment whip the butter and sugar adding the eggs one at a time on a medium speed. Beat until the mixture is light and fluffy.
4. Turn the mixer on low and add the banana mixture and mix until just combined.
5. Slowly add the flour mixture, scraping the sides as needed.
6. Mix until well combined.
7. Pour the batter into a lightly greased loaf pan and gently tap to release any air trapped in the bread.
8. Pour the oats over the top of the loaf.
9. Bake on 325 degrees for 1 hour and 15 minutes. Test the centre of the bread using a toothpick. If it is almost cooked but still needs a few more minutes turn the oven off and let the loaf rest inside for 10 minutes longer. Remove loaf from the oven and let cool in the pan for at least one hour before transferring it to a plate.

Note: I found that when I baked the loaf longer it was dry. That is why I decided to leave the bread in the oven after turning it off. It resulted in a perfectly baked banana bread that was moist all the way through. If you test the banana bread and the toothpick is clear once you pull it out from the centre do not place it in the oven for the additional 10 minutes. Place the loaf pan on a cooling rack.

Whipped Bourbon Butter

In a mixing bowl combine 1 stick of unsalted butter, 1 tbsp of bourbon vanilla bean paste and 1/2 tsp. sea salt. Whip for 3 minutes on medium speed until light and fluffy scraping the sides of the bowl as needed.

Squash and Carrot Winter Soup

Soup is a popular meal in my home that I often make on Sunday for the first few days of a busy work week. I tend to batch cook on the weekend and create dishes that take more time than a thirty minute meal. Stocks, soups, stews, and lasagna are all great examples of delicious winter meals that can be made in advance and portioned for the week. Soup is also a great way to use the remainder of my produce before shopping for new groceries. I hate to waste so making stocks and soups can assist me in creating a variety of flavours and keep the weekly soup ever changing without having food waste.

One of my favorite winter meals is my Squash and Carrot Soup.  It is so soothing on a cold winter day.  It feels like it is coating my bones with every bite keeping me warm from the inside out. It is fragrant, full of flavour and has a silky mouth feel with a lingering exotic finish. I can eat this soup over and over and never get tired of this easy and satisfying meal. If you are looking for a great soup to add to your weekly meal rotation, give this one a try.

Ingredients

1 medium size squash- Butternut Squash is my most favorite but you can use a different variety if that is what you have on hand. After you peel and seed the squash slice into cubes.
2 large carrots- peeled and sliced into same size cubes as the squash.
1 large onion- diced
1 clove of minced garlic
1 tbsp. Garam Masala
1 tbsp. Tumeric
1/4 tsp of cayenne pepper or indian chili powder
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. ground coriander or thyme
1 tsp. white pepper
 2 tbsp. coconut oil
Sea salt as desired
4-6 cups of chicken stock- I use homemade but low sodium store bought is also a good option.
I like my soup to be on the thick side but if you wish to have a looser soup use 6 cups of stock instead.
1 small can of coconut milk
Garnish with fresh thyme or cilantro

Note:
In my experience people either LOVE or HATE cilantro/corriander. If you have a guest or family member that does not like the taste of fresh or dried cilantro/corriander replace that flavor with fresh or dried thyme.

Procedure

1. Heat the coconut oil in a large stock pot and add the onion and garlic cooking on medium heat for 2-3 minutes.
2. Add all the dried spices to the onion and garlic mixture and cook them for 5-6 minutes to intenisfy the flavour. Turn down the heat if needed to ensure the spices do not burn. This step is critical. It is important to slowly intensify and toast the spices adding a great layer of flavour. If you burn them the soup will taste bitter.
3. Add the squash and carrot to the pot and stir to incorporate the onion mixture.
4. Add the stock to the pot and place the lid on to help steam the carrots and squash. Cook until the carrots and squash are soft and able to mash with a fork when tested.
5. Once cooked, using a hand blender puree the soup until it is smooth.  If you do not have a hand blender transfer he soup to a food processor or blender and pour back into the pot once pureed.
6. Add the coconut milk and stir in until well incorporated.
7. Garnish and enjoy!


A

Stuffing Balls

Holiday entertaining can be stressful even under the best of circumstances, which is why making some appetizers that store well in the freezer or fridge in advance can make your full house seem effortless and stress free. My stuffing balls are easy to make, bite size balls that taste like a Christmas party for your taste buds. The fragrant orange zest, lean turkey, salted smoked bacon, savory sage and tart cranberry sauce all work together mimicking holiday turkey dinner. I have also made this recipe in a loaf pan to create a holiday inspired meatloaf which tasted delicious as the main event and also left over in a sandwich with butter lettuce and Dijon mustard or cranberry sauce. To make this easy and fabulous tasting appetizer you will need the following ingredients:

Ingredients
Yield 36 stuffing balls

1 1/2 pounds lean turkey
5 oz. smoked bacon end
12 sage leaves
1 large yellow onion cut into chunks
4 oil packed sun dried tomatoes
1 tsp. sea salt
1 tsp. white pepper
zest and juice of one large orange
3 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 cup to 1 1/2 oats or bread crumbs- Start with one cup and add more if the mixture is too wet and can not be rolled into bite size balls.



1. In a food processor pulse together the onion, bacon, sage leaves and sun dried tomatoes until the ingredients are pulsed almost into a paste. Scoop this mixture into a large bowl.
2.  Add the lean turkey and the remainder of the ingredients to the bowl and mix by hand until well combined.

Note:

If you are ever unsure if you meatballs, stuffing balls or meatloaf is seasoned correctly you can roll out a mini ball and fry it in some canola oil to test the flavor before moving on the next step. Once you taste your sample, adjust seasoning if necessary. If you are happy with the flavor move on to the next steps.

 

3. Roll out bite size stuffing balls and place them on a sheet pan. If you notice that the balls are not rolling out easily and the mixture is still very wet, just add more oats or breadcrumbs until you achieve the perfect consistency. There is no egg in this recipe because I found that the bacon keeps this mixture extremely moist and flavorful and the egg was not needed.

 



 

4. In a deep saucepan heat up 1 1/2 cups of canola oil and fry up your stuffing balls until crispy on all sides and cooked through. If you prefer not to fry them you can bake them on a parchment lined baking sheet until crispy and cooked through as a healthier alternative.

 

 

 

5. Once cooked place on a paper towel lined sheet pan to allow the canola oil to roll off the exterior.

6. Serve immediately with cranberry sauce on the side for dipping.

7. If you are making these in advance, cool before storing them in the fridge. Once cooked they can stay in the fridge for up to three days.  Microwave them when needed until hot and serve immediately. If you wish to freeze them only par cook the stuffing balls in the canola oil or oven so they do not dry out when you bake them for your guests from frozen. I recommend baking them for 20-25 minutes on 350 degrees from frozen.

8. Garnish with a fresh sage leaf and toothpick or toss half of them into a pan glaze an alternate option.

 

 

Pan Glaze

 

1 cup orange juice

1/4 cup Worcestershire sauce

1/2 cup tomato sauce

1/4 cup honey

2 tsp.. chili sauce

salt and pepper if needed

 

1.Mix all the above ingredients into a sauce pan and simmer on medium heat until sauce thickens into a sweet and spicy glaze.

2. Toss the some of the stuffing balls into the glaze until hot and well coated. Serve immediately garnished with orange zest and scallions.

 

 

Enjoy!

 

A

 





Cornish Holiday Hens

When I was little I tried my first Cornish Hen at my sister's mother in law's house. We were given one each and they were stuffed with celery and carrots accompanied with wild rice. I was hooked from that day on and I have been cooking with these delectable hens since, creating so many wonderful variations. Hen Cacciatore, Jerk Hens, Roasted Garlic Hens, and for extra special occasions, my Cornish Holiday Hens. I stuff these mini birds with fennel and carrots and then cook them uncovered in a delicious marinade that they've soaked in for 24 hours prior to roasting. They are crispy on the outside and moist and flavorful on the inside. I usually serve them with mushroom rice and my homemade cranberry sauce.  They are also delicious with mashed or roasted potatoes drowning in the strained jus left behind in the roasting pan.

This holiday meal is also ideal for a small family or couple. An entire turkey can be very expensive, and labor intensive and this is a great alternative without the high cost and timely preparation.

If you are looking for a "wow" recipe for your upcoming holiday feast, give this Cornish Holiday Hen meal a try.


Marinade for one bird- multiply this recipe by the number of birds you are making

1/2 tsp. ground white pepper
1/4 tsp. ground celery powder
1/2 tsp. garlic powder
1/4 tsp. ground sage powder
1/4 tsp. ground fennel seed
1/2 tsp. ground thyme
1/2 tsp. ground rosemary
1 tsp. sea salt
2 tbsp. Worcestershire Sauce
1/4 cup white wine
1 tbsp. Soy Sauce
1/2 cup low sodium chicken stock - I used homemade

1. Mix all the dry ingredients in a medium bowl.
2. In a sauce pan heat the soy sauce, Worcestershire sauce, chicken stock and white wine. Pour the warm liquid over the dry spice mixture and mix until combined. Let the marinade cool before covering the hens with it.
3. Wash out the hens and place them in a roasting pan breast side down.
4. Once the marinade is at room temperature pour it over the hens.
5. Cover the hens and place in the fridge over night.

Cornish Holiday Hen Preparation

4 carrots - cut longer than the length of the hen to allow the vegetables to be visible.
4 fennel pieces-cut longer than the length of the hen to allow the vegetables to be visible.
The vegetables will be aldente if they are not steamed before stuffing the birds.

1. Flip the hens over, so the breast is facing up and stuff each hen with the sliced carrot and fennel mixture.
2. Preheat the oven using convection roast set at 400 degrees.
3. Cook the hens for 1 1/2 uncovered (internal temperature should be at 165 degrees when pulled out of the oven) on the middle rack basting every 30 minutes.
4. Let the hens rest for 30 minutes before eating if possible. The hens will rise in temperature another 10-15 degrees locking in all the juices and flavor.
5. Strain the jus through a sieve and pour into a gravy boat or spouted container. If you prefer a thick gravy vs. a jus, mix some cornstarch with warm water to form a paste and add to the jus. Heat the jus in a sauce pan until it thickens and forms a gravy.
6. Enjoy!


A

Almond and Espresso Christmas Cookies- A.K.A Castagnelle Cookies

The Italian word "Castagna" means chestnut and the cookie recipe I am sharing with all of you is called  "Castagnelle". Although there are no chestnuts in this traditional southern Italian holiday treat, they are known to resemble and taste like little chestnuts. These cookies using few ingredients create the most wonderful crispy texture on the outside and chewy decadence on the inside. They are made without eggs, milk, cream or butter, yet they are so indulgent with every bite. The combination of the toasted ground almonds, espresso and cocoa with a hint of orange zest leave a wonderful holiday smell permeating through the house. The cookies are so versatile that you can top them with different glaze or roll them in toasted almonds. If you are looking for an easy recipe using few ingredients with amazing flavor, give this one a try.


Ingredients

2 cups flour
1 1/4 cups granulated sugar
1 2/3 ground toasted almonds- not super fine, pulse into small chunks
2 tsp. cinnamon
1/2 tsp. sea salt
2 tsp. baking powder
2 tbsp. cocoa
zest of 1 orange
1/2 cup espresso
2 tbsp. water
Garnish with icing sugar

1. Preheat oven to 350 degrees and line 3 baking pans with parchment paper.

2. Toast the almonds until golden and pulse them in a food processor into small chunks.

3. In mixing bowl combine all the dry ingredients and using a paddle attachment mix together until well combined.

4. Add the espresso to the dry mixture until it forms a thick dough.

5. Change the attachment to the hook and knead the dough for 3 minutes. If it does not come together at this stage you can help it along using your hands or add the 2 tablespoons of water to bring it together. This dough can be completed by hand if you don't have a paddle attachment or dough hook.

6. Once the dough is ready transfer to a wooden floured board and cut into 6 even pieces. I find using a pastry cutter/scraper easier than using a knife.

7. Roll out each section into a 14 inch long roll that is one inch wide. Trim each end slightly on a diagonal.

8. Cut  the dough on an angle to create mini diamond shaped cookies about 1 1/2 inches wide.

9. Place the cookies on the lined pans and bake for 12 minutes.

10. Once removed from the oven let them set for 2 minutes before transferring them onto a cooling rack.

11. Once they are at room temperature you can garnish them with icing sugar or dip into a glaze.

12. These cookies can be made in advance and stored in the freezer in an air tight container until Christmas.

13. Enjoy!

 

Glaze Options

1. To make an orange glaze squeeze the juice of one orange or blood orange into a small bowl and add 2 tbsp. of icing sugar. Stir until glaze is formed. Dip one side of the cookie into the glaze and let set on a cookie sheet or cooling rack.
2. To make a chocolate espresso glaze add 1 shot of espresso into a small bowl with 3 tbsp. icing sugar, and 1 tbsp. cocoa. Mix until glaze is formed. Dip one side of the cookie into the glaze and let set on a cookie sheet or cooling rack. If you wish to make another variation you can roll the cookie into toasted almonds after you dip into the espresso glaze.




 

Healthier Halloween Treats- Breakfast Cookies

Chunks of dark chocolate, apricot, coconut, pumpkin seeds and oats make this cookie so enjoyable with every bite you will not believe they are not made with butter. 

I have been trying to make a delicious breakfast cookie for months and I finally created the balance of flavor and texture I was looking for by replacing the cup of butter with fresh pumpkin puree. This cookie is glistening on the outside with a slight crunch, a bit of sweetness from the chocolate, with a moist filling on the inside leaving you wanting this treat not only for a quick grab and go breakfast but also as a grown up Halloween snack. If you are looking for healthier way to enjoy cookies or a treat on Halloween, give this recipe a try.


Ingredients

• 1 cup of pumpkin puree- I used fresh roasted pumpkin that I blended into a puree
• 1 cup of light packed brown sugar
• 1/2 cup of white sugar- you can substitute stevia or agave if preferred
• 2 eggs
• 2 tsp vanilla bean paste
• 1 1/4 cups flour- white, whole wheat or gluten free- I used white
• 1/2 tsp baking soda
• 1 tsp  sea salt- plus additional for garnish- optional
• 3 cups of oats
• 1 cup of unsweetened coconut
• 1/2 cup chopped dried apricots
• 1 tbsp each pumpkin pie spice and cinnamon
• 1 cup of dark chocolate chunks- plus additional for the top of each cookie prior to baking 
• 1/2 cup of roasted unsalted pumpkin seeds for garnish- optional

 

Directions

Prep 10 minutes

Cook 12-14 minutes

Yield 20 large cookies

1. Preheat the oven to 325 degrees F.
2. In a large bowl, blend the pumpkin puree, sugars, vanilla bean paste and eggs. Beat until smooth.
3. In a separate bowl or measuring cup, combine the flour, baking soda, salt, pumpkin spice and cinnamon.
4. Add the flour mixture into the pumpkin mixture and beat until just combined.
5. Using a spatula or wooden spoon stir in the oats, coconut, apricots, and chocolate. Mix until well combined.
6. Drop heaping spoons of batter on a parchment lined pan.  6 per sheet pan. Top each round mound with 3 additional chocolate chunks.
7. Bake for 12-14 minutes until the bottom is golden and you can just start to see the edges turn a light golden color. 
8. Remove from the oven and let rest for 2-3 minutes before transferring to a cooling rack. Garnish with pumpkin seeds and sea salt if you wish for extra texture and flavor.
9. Let cool. Once cool you can freeze them individually or place them in a sealed container to keep them fresh.
10. Enjoy!

Pear Crostini with Smoked Brie and a Dark Rum Glaze

Crispy garlic crostini layered with decadent smoked brie and a large wedge of pear that had been poached in a dark rum bath is the perfect appetizer or snack on a crisp fall day. This combination can also be the filling in a gourmet grilled cheese sandwich served for lunch or dinner.

I have made this snack for many friends and It brings me joy every time I watch them take their first bite. Watching another person indulging in something I made is the most gratifying feeling. It is especially exceptional when they moan and lick their fingers while devouring a treat that I created. If you are looking for a show stopper appetizer that will keep your friends and family close by this fall, give this Pear Crostini a try.

yield 6 crostini

Poached Pear Ingredients
1 Bosc Pear- peeled, sliced in half and cored
1/4 cup dark rum
3/4 cup water
1 tbsp unsalted butter
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp honey- I used wild flower honey

Assembly and Garnish
3 slices of garlic infused crusty bread- angle cut to yield 6 slices
1 tbsp extra virgin olive oil
1/2 cup sliced almonds- toasted until golden
6 leaves of baby arugula
6 slices of brie

Preheat oven to 350 degrees

1. In a heavy bottom saucepan place the pear and poaching ingredients together, and cook over medium heat. Cook the pear for approximately 4 minutes per side or until the pear is caramelized and the liquid becomes a thick glaze.
2. Meanwhile brush the sliced bread with the olive oil and line on a sheet pan. Bake for 6 minutes in a 350 degree oven or toaster oven until golden and crispy.
3. Remove the pear from the pan and reserve the glaze for the garnish.
4. Once the hot crostini comes out of the oven immediately top each one with a slice of brie.
5. Slice each pear half into three wedges and place one wedge on each crostini.
6. Garnish each crostini with arugula, toasted almonds and drizzle with rum glaze.
7. Enjoy!

Homemade Cranberry Sauce with Port and Orange

I have been making my own cranberry sauce for the past 8 years and I can't imagine a holiday meal without my chunky, rich, tangy sauce. This recipe is so simple using few ingredients you may never want to buy canned cranberry sauce again. I always batch cook this recipe and jar enough to last the entire year. I like to have lots on hand for left over turkey sandwiches and chicken dinners. This cranberry sauce can also be used over goat cheese, brie or cream cheese and served with baguette and crackers as an appetizer. It is a great starter or side that takes your ordinary canned jelly/sauce to extraordinary accompaniment. If you love cranberry sauce as much as I do, give this easy recipe a try.

Ingredients

2x 12 oz bags of fresh cranberries
zest and juice of 2 large oranges
1 1/2 sugar
approx 3 cups of port



1. Use a heavy bottom large pot. Add all the ingredients above into the pot making sure the port just covers the cranberries. Cook uncovered on medium heat for 30-40 minutes.
2. Once the cranberries start to split and the liquid starts to turn into a thick glaze turn the stove off and let cool for 20 minutes.
3. Sterilize your mason jars and lids and have them sitting in hot water ready to jar this cranberry sauce.
4. Using a funnel and ladle scoop cranberry sauce into jars sealing the lids immediately.
5. Placed all sealed jars back in to the water and boil for 10 minutes.
6. Remove jars from hot water bath and place on a cutting board covering them with a towel. Do not press down on the lids. Let them make that fun popping sound on their own.
7. Once at room temperature you can store them with the rest of your canned goods.
8. Enjoy!


A

Zucchini Soup

I recently purchased a pressure cooker and have been experimenting with many ingredients creating wonderful soups, stews and sauces that are healthy and delicious.  I am not sure why I never used a pressure cooker in the past, but it has changed my life.  It saves me so much time and allows me the flexibility to maximize my weeknights and weekends.  I have been enjoying this kitchen miracle so much that I have been creating a freezer full of meals in batches to make lunches a breeze.

One of the meals I have made recently was so tasty and soothing I wanted to share it with all of you.  The zucchini soup that I created this week is perfect for fall and boasts gorgeous color and flavor. If you are looking for an easy one pot recipe, give this dish a try. This soup can be a great starter at a dinner party or a meal any night of the week. In the next few weeks I will be sharing a wonderful collection of pressure cooker meals that will not disappoint. Stay tuned.


Ingredients

1 tbsp. avocado oil
3 zucchini- chopped in large cubes
1 large onion- diced
1 1/2 cups frozen peas
4 cups of chicken stock
1/2 cup fresh mint
salt and pepper to taste


1. Heat a large heavy bottom pot or pressure cooker pot.
2. Add oil and when hot sauté the onion until it is golden but not completely caramelized.
3. Add the rest of the ingredients except for the mint and salt and pepper.
4. Cover and cook for 20 minutes or until zucchini is soft.
5. Using a hand blender, blend until smooth and silky.
6. Add mint, salt and pepper.
7. Enjoy!


NOTE: if you want a creamier soup, you can add 1/4 cup of mascarpone to the soup to give it a velvety, creamy texture.

Spicy Tomato Chutney

Last month my neighbours brought me some delicious garden apples from their tree and I was able to utilize them in an apple infused pulled pork dish. This week they gave me a large basket of tomatoes and I was determined to create something that would utilize all of them without letting them go to waste. I  decided to cook them down for hours and make a chutney. The chutney I came up with is great with cheese, eggs, toast and poultry. I made it spicy and sweet creating a wonderful dance of flavours on my palette that has the perfect balance of heat, acidity and humble mellow finish. If you are looking for a great way to utilize large amounts of tomatoes and elevate your everyday dishes, this is a great recipe to try. Have a great week!

A



Ingredients

15 tomatoes- diced
1 large nub of ginger- finely chopped
1 large red onion- finely chopped
2 cloves of garlic- finely chopped
2 red peppers- finely chopped
Juice from one large lemon
1 cup of white wine vinegar
1/3 cup sugar- I used organic cane sugar
2 tsp salt
2 tsp black pepper
1 tsp cayenne pepper

1. Heat a large heavy bottom pot on medium heat and add the cayenne pepper. Toast the spice to bring out the flavour. 1-2 mins.
2. Add the vinegar, sugar and salt and pepper and bring to a mild boil allowing the sugar to dissolve.
3. Add the remainder of the ingredients and turn the heat down to low.
4. Simmer on low heat for three to four hours or until the chutney is thick and chunky.
5. Taste and season with additional spices, salt and pepper if needed.
6. Place the chutney in a hot sterilized jar and seal the lid. Make sure you hear the lids pop. (this happens as the chutney is cooling in the sealed jar)
7. Store in a cool dark place until needed.
8. Enjoy with your favourite cheese, eggs, toast or chicken dish.

Le Burger Week 2014 September 1-7



Photo courtesy Brett Howe

Montreal, Quebec City, Winnipeg and Vancouver....oh my!

It all started with two guys from Montreal who had a passion for food and an EPIC love for burgers. After reading about these two gents and their quest to find the best burger in Montreal,  I felt that I understood what they were trying to say. "Build the best burger and the people will come". Na'eem Adam and Thierry Rassam continue their food dream across the country and I am proud to say that  Le Burger Week 2014 has made it to Winnipeg.  Charcoal Collaborative listed Thirty restaurants in the city that will be fighting for the title of "Best Burger", and only one restaurant will win the bragging rights for the entire year. This week long festival allows Winnipeggers to vote for our favorite burger and break away from our comfort zones when dining. I have a list of restaurants that I have been meaning to try since I moved here two years ago, and this festival is a great opportunity to do just that.

I have already indulged in one of the thirty burgers this fine city has to offer. Chop Steakhouse offers up a fresh in house, hand-formed burger that is seared to perfection before being finished in their famous Montague oven. It is held together by a decadent brioche bun that has been brushed in garlic butter and toasted with intense heat, adding another layer of flavour and texture to this extraordinary dining experience. It is filled with an in-house made onion relish, aged cheddar, smoked crispy bacon and basil aioli. It is speared with an onion ring and pickle, which adds even more height, texture and variety to this already stunning presentation.  It was paired with their fresh cut steakhouse fries and served up with a Crown Royal ketchup.  It is hard to believe that the other restaurants can top this meal but I challenge myself and others in the city to get out there and try out as many burgers during the festival as you can. Tell your friends and family about this burger week and VOTE to help Winnipeg crown the BEST!

Enjoy the festival!

A



Apple Pulled Pork

My neighbors stopped by over the weekend with a giant basket of freshly picked apples from their tree and I was determined to find lots of great uses for them besides just eating them as a snack.

The weather is starting to get cooler and I am preparing to switch gears and test lots of fall style meals.  The time of year and having a large pail of apples made me think of warm, hearty comfort foods, and what goes together better than the classic combination of pork and apples?  I wanted to put a bit of a spin on this great pairing of flavours and take it to another level, so I decided to do a pulled pork with apple-infused sauce.  To get maximum apple flavor, I used the fresh apples, as well as apple juice and apple cider to create a sweet, tangy sauce.

In the past I would purchase pork butt or shoulder but I decided to try it with very lean pork loin instead and infuse the apple flavor into the dish. I used a pressure cooker to save time but this recipe can be made in a crock pot or dutch oven and still achieve the same results.

If you are looking for a fresh new way to make use of your fall apples this is a great recipe to try.

A

Blend the following and set aside:

1 can crushed tomatoes
2 tbsp molasses
1 tbs worcestershire
1 tsp salt
1 tsp black pepper
1 cup apple juice
1/2 cup ketchup
1 clove garlic
1/4 cup apple cider vinegar

Thinly slice one large onion into half moon shape pieces. Also slice 3 apples into strips. Saute both in 1tsbp of avocado oil until golden. Add 1 can of apple cider and cook for 5 minutes to reduce and cook off the alcohol. Place the pork and onion mixture into a crock pot or dutch oven if you are not using a pressure cooker.  Pour the blended liquid over the pork ensuring that the meat is completely covered by the sauce. Cook for 1 hour with the pressure lid closed and 1/2 hour with the lid open to reduce the sauce. Gently remove the pork and shred it if needed. Add the pork back into the sauce. If you are not using a pressure cooker this will take 6-8 hours in a slow cooker to acheive the same results. Enjoy!

Spicy Snack Video Recipes

My last post, Pizza Balls had me thinking about other favourite snacks, whether for during a lazy Sunday afternoon movie, or remembering some of my favourite after school snacks from when I was a kid.  I have always enjoyed a little bit of spice with my meals and with my snacks, and while I was surfing the internet for some new ideas, I came across the attached video teaser about adding some spice to your life, and your snacks, with four hot recipes from Chefs Vikram Vij, David Robertson, Ben Kramer and Scott Savoie.  Snack time isn't just for kids, so if you like spicy snacks as much as I do, you'll probably also appreciate these spicy recipes at http://milkeverymoment.ca/ or on their Youtube page.  Enjoy.

Pizza Balls

I have been thinking about all kinds of fun ideas for make-ahead after school snacks.

This post is for all my friends with kids in school looking for new ways to introduce some familiar but different snacks into the weekly rotation.  One of the recipes I tested this week turned out to be a hit with some friends with kids, so I decided to share it with the rest of you. This recipe is so versatile it can accommodate even the most picky eaters.  Ground beef, chicken, turkey, pork, mozzarella, cheddar, havarti, gouda, parsley, basil, oregano....the options are endless.   It is a fun way to have your kids involved in the kitchen and they can even choose their own fillings and flavors that suit their tastes.  Pizza Balls can be made in advance and frozen into batches so you can bake them off a few at a time as needed or bake them the evening before and have your kids warm them up in the microwave. They can be made big or small and served over your favorite tomato sauce or have it served on the side as a dipping sauce.

I hope that this recipe is a hit in your family and adds a little variety to the after school snack schedule.  Stay tuned for more great snacks this week.  

Ingredients

Makes 12 large pizza balls

1 1/2 lbs ground pork 

1 small onion - grated 

1 tsp white pepper

1 tsp sea salt

1 tbsp dried oregano

1/2 cup fresh parsley - finely chopped

1/2 cup Parmesan - grated

2 tbsp Worcestershire  sauce

1 tsp garlic powder

12 cubes of mozzarella

2 eggs- beaten

1 cup seasoned breadcrumbs

1 cup of tomato sauce 

1. In a large bowl mix together all the ingredients except the last four. Mix until well incorporated but do not over mix or meat mixture will become more of a paste.

2. Roll into balls stuffing each ball with one piece of cheese.

3. Dip each ball into egg mixture and than into the breadcrumbs until well coated.

4. Place the breaded balls onto a parchment lined sheet pan and bake at 400 degrees for 15 minutes or until cooked through and crispy.

5. Place crispy pizza balls onto warmed tomato sauce and garnish with basil or extra cheese. 

6. Enjoy!

A

Beans with Stewed Tomato and Roasted Garlic

A few months ago I discovered a fabulous local Winnipeg market called Crampton's. It has everything you would find at the farmers market on the weekend but is open all week long. I love supporting this market because they have a network of Manitoba farmers that supply the most delicious local ingredients and products within our province. They also carry meats that are ethically raised, grass fed,  antibiotic and hormone free.

 The service at this market truly unique. As soon as the front door opens you are immediately greeted with a warm welcome and sometimes a fresh sample of   fruit from one of their knowledgeable team members that always offer assistance with a smile. They even have a rewards program to keep you coming back as they realize shopping local is sometimes more expensive than shopping at the big corporate grocery store. After I peruse through the store and fill my cart with the weekly vegetables and meats I need, I proceed to the cash register where they box up my items and carry them out to the car for me. This week there was so many fresh ingredients I filled almost three boxes of groceries and have so many great options for breakfast, lunch and dinner.

One of the recipes I made and wanted to share with you is an oldie but a goodie. My mother used to make this side dish often in the summer time and I wanted to recreate my own version of that childhood summer favorite. I used both green and white beans, cherry tomatoes and  fresh garlic that I roasted in some olive oil. If you like simple recipes with fresh ingredients give this dish a try. Even though this recipe is super simple it still has wonderful flavor and texture that would accompany any great meal.


Ingredients

2 pints  cherry tomatoes
5-6 cups green and white string beans
1/2 cup of roasted garlic- approx. 10 roasted cloves
2 tbsp. extra virgin olive oil
salt and pepper to taste
1/2 cup basil chiffonade for garnish

Method

1. wash beans and trim off the ends.
2. slice the cherry tomatoes in half.
3. heat a large pot on medium heat and add the olive oil and tomatoes, cooking until tomatoes are stewed. approx. 10 minutes.
4. add the beans stir to incorporate. Cover and let cook for 10 minutes or until beans are cooked but still aldente.
5. add roasted garlic, salt and pepper
6. stir in the fresh basil and transfer to a serving bowl or dish.
7. Enjoy!



A

Bison Carpaccio

I was invited to the Master Chef Canada Audition in Winnipeg and I wanted to make something that represents my style of cooking and the current city I live in. I decided to make a Bison Carpaccio for the Master Chef Audition team and I was very happy with the end result of the dish. I have never worked with Bison before but wanted to challenge myself with an ingredient I was not familiar with, keeping the spirit of the show in mind. If it didn't feel like a challenge, I didn't think it was appropriate for this audition. I really wanted to make a huge impact with the few minutes I had to "WOW" the casting directors.
 
When I tasted the Bison I realized that it was much more robust than Beef. I decided to pair it with a blackberry vinaigrette, pickled golden beets, baby arugula, and grana padano crisps to enhance and compliment the flavor of the meat. The vinaigrette I made had orange zest and juice in it that cut the gamy shaved bison nicely and rounded out the flavors. 
 
If there is one thing I have learned about presenting food, it is that you need to make it look inviting so people want to eat it. The textures and flavors all play a part during a meal but that first impression in my opinion is critical. I feel like I achieved a gorgeous appetizer  that tasted delish and if I am lucky they all felt the same way about my Carpaccio.

Although I am not sure if I made it to the next round I had an amazing experience and added another dish  to my repertoire that I plan on making for friends and family. I will continue to pursue my food dream and enjoy every second of life along the way!

I have listed the blackberry vinaigrette below. This dressing is super simple and would taste great on many different types of salads.



Blackberry Vinaigrette

1 pint of fresh blackberries
1 small shallot-minced
1 tsp. Dijon mustard
3 tbsp. white wine vinegar
1 tbsp. olive oil
1 tsp. agave nectar or honey
Salt and pepper
Zest and juice of one small orange

1. Puree the blackberries in a blender
2. Strain the blackberries through a sieve and discard the seeds
3. Place the blackberry liquid in a medium size bowl and whisk in the remaining ingredients except for the salt and pepper
4. Taste and season with salt and pepper as needed

Have a great week everyone!

A

Eggplants stuffed with Lamb, Rice and Zesty Herbs

One of the things I love most about food and cooking is that certain tastes and smells can take you back to a different time and place. This weekend I wanted to create this stuffed eggplant dish because it was a common meal that my mother used to make when I lived at home and I loved it.   She never recorded her recipe and I never learned exactly how she used to make these meat stuffed eggplants but I think she would have liked the version I came up with. I decided to use lean ground lamb which gave this dish a rich flavor and went very well with the mint and orange zest I had on hand.  This dish brought back many fond memories of weeknight meals with my family growing up. It proved to be a hit and I can not wait to make it again soon!


Ingredients

4 medium sized eggplants
5 oz lean ground lamb
1 cup basmati brown rice
3 cups low sodium chicken stock
1 yellow onion- diced
2 cloves of garlic-chopped fine
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
zest of 1 orange
Salt and Pepper to taste
3 tbsp extra virgin olive oil
1 bay leaf




Directions

1.  Preheat the oven to 400 degrees.
2.  Slice the eggplants in half and score them making sure not to slice the outside skin. Drizzle       the eggplants with half the olive oil and salt. Bake for 25 minutes or until soft in the center.
3. Meanwhile, on the stove top, heat a large deep pan. Add remaining olive oil and sauté garlic and onion for 5-6 minutes on medium heat until lightly caramelized.
4. Add the ground lamb and cook until it is no longer pink.
5. Season with salt and pepper.
6. Stir in rice and chicken stock and bay leaf.
7. Cover for 20 minutes and cook on medium heat.
8. After 20 minutes uncover the lamb and rice mixture and continue to cook until rice is al dente and liquid is almost evaporated.
9. Remove eggplants from the oven and let cool for 10 minutes.
10. Scoop the center of the eggplants and add to the lamb and rice mixture reserving the skins for later.
11. Add the half the orange zest and half the herbs to the pan and gently stir until all ingredients are well incorporated. Taste and season with additional salt and pepper if necessary.
12. Remove the bay leaf and get ready to stuff the eggplant shells.
13. Using a tablespoon stuff a good amount of filling into each eggplant shell.
14. Turn the oven setting to broil and on the top shelf broil the eggplants until golden brown. Make sure not to walk away from the oven as this takes little time.
15. Garnish the eggplants with the remaining zest and herbs.
16. Enjoy!





Happy Monday everyone!

A

Grilled Oysters

After spending a long Winnipeg winter being unable, or unwilling, to cook outside, I now find it very freeing to be able to head to the back yard and enjoy the summer weather while preparing meals at the same time.  I have been trying to improve my grilling techniques and expand my repertoire of ingredients I use on the BBQ, so today I thought I would test out some oysters on the grill cooked in their own vessel. I filled these Fanny Bay gems with  a mixture that included butter, garlic, white wine, lemon juice, parsley, hot sauce, salt and pepper. I placed them on a hot grill and let the BBQ do the rest. It only took about 8 minutes on high heat for these large oysters to be cooked all the way through.  You'll know they are done when they turn from translucent to white.  After tasting these awesome grilled oysters, I made a simple rule for myself:

Small oysters are to be eaten raw and large oysters are to be grilled. That is all! Happy Monday everyone.

A

Apple and Fig Crostata

The crust is buttery with a hint of sweet and a crispy exterior. The inside is jammed packed with apples and figs still holding their shape without being over or under baked. The brown sugar created a divine syrup on the inside of tarts that kept them moist and full of flavour.  Yes, I am talking about Crostata.

Crostata is a rustic Italian tart that can be filled with a variety of different fruits and fillings shaped by hand on a cookie sheet. This buttery crust with the sweet fruit filling is wonderful and it is an easy way to have your pie and eat it too, without all the work of a perfect traditional pie. If you are beginner with pastry, I recommend starting with crostata before trying to make a traditional pie. The shape does not have to be perfect and it will give you the confidence to roll out pie crusts after getting comfortable with using a rolling pin and lifting the dough from one spot to another without breaking it.

Today I needed to use up some ingredients I had on hand, so my Crostata was filled with apples and figs that were coated in brown sugar, orange zest, and cinnamon.  I also have some vanilla bean gelato in the freezer that I think I will have to "use up" as a delicious accompaniment to this tasty tart.

If you are looking for a great dessert to serve at your next dinner party or just a treat for family dinner, try this easy recipe.



Dough Recipe
1 stick unsalted butter- very cold and diced
1 cup of flour
1/2 tsp salt
1/4 cup sugar
2 tbsp cold water

1. Using a food processor pulse all dry ingredients together.
2. Add cold butter to the food processor and pulse until dough forms pea size balls.
3. Slowly add the cold water keeping the food processor on.
4. Once dough is almost formed dump mixture out onto floured board and knead into a ball.
5. Wrap in plastic and store in the fridge while you make your filling.

Apple and Fig Filling
2 ambrosia apples- cored, halved and cut into 6- 8 wedges per half
1 package vacuumed packed figs (must be soft)- if not soak in hot water and rum for 30 mins
1 orange- zest and juice
1/2 cup brown sugar
1 tbsp cinnamon
1 tbsp flour

1. Mix all ingredients together in a bowl and set aside while rolling out the dough.
2. Roll out the ball of dough for 1 10 inch crostata or make 4 mini crostata.
3. If you are not used to rolling out dough try placing it between two sheets of parchment paper and            roll out until  you achieve 1/4 inch thickness. Make sure to flour your board or parchment when rolling out the dough.
4. Place the rolled out dough onto a parchment lined sheet pan.
5. Place the filling in the centre of the rolled out dough.
6. Gently fold over the dough making so there is a rustic crust holding in all the apples and figs.
7. Bake for 30 minutes on the centre rack in a 400 degree oven.
8. Once golden brown remove from the oven and let rest for 15 minutes before serving.
9.  Slice and serve with vanilla bean gelato.


Have a great week!

A

Margherita Pizza

If I was stranded on a deserted island and could only only have one food, I think it would have to be pizza. It has taken me 30 minutes to place these words down because I was mentally struggling between pizza and mac n' cheese. Pizza won for the purposes of this blog but it was close.

I love pizza of all shapes, sizes, crusts and toppings, but most of the time I make a traditional Margherita pizza with crushed seasoned San Marziano tomatoes, fresh mozzarella and fresh basil. These flavours to me are the perfect marriage of tastes.  To make this perfect pizza you need to follow these three basic rules:

1. Homemade crust (I made a whole wheat crust);
2. San Marziano tomatoes; and
3. Fresh mozzarella cheese.

Less is more, in this case, and I will never get tired of this tasty pie.

 Whole Wheat Crust

1 package of active dry yeast
1 1/2 cups of warm water 107- 115degrees for best results
1 tbsp agave nectar syrup
2 tbsp extra virgin olive oil
3 1/4 cups of whole wheat flour
1 tsp each sea salt and pepper


1. In a bowl, mix together, yeast, water and agave syrup.
2. Place the flour, salt and pepper in the mixer bowl and, using a flat beater, mix until blended. Add in the yeast mixture and mix on low speed until a dough forms.
3. Change the flat beater and attach a dough hook and knead the mixture until the dough is smooth. About 3 minutes.
4. Remove the dough from the mixer bowl, wrap in plastic and let rest for 15 minutes.
5. Remove the plastic and cut the dough in half. Roll out one half of the dough onto your pizza pan or stone. Wrap the second half and freeze for another use.
6. Spread olive oil over the top of the pizza crust and let rise in a warm place covered with a tea towel or use your oven proofer, if you have one.  Using my oven proofer, the crust took 30 minutes to rise.
7. Once dough is ready preheat the oven to 425 degrees.
8. While oven is preheating top your pizza any way you like. To make a Margherita pizza like mine top the dough with crushed San Marziano tomatoes and season with oregano, salt and pepper.  
9. Place pizza on bottom rack for 10 minutes until the bottom of the pizza is golden and crispy. If you are using this crust recipe to make another type of pizza you can add your sauce and all your other toppings at once.
10. Move pizza to the rack above the middle rack and cook the pizza for an additional 10 minutes until the top of the pizza is crispy.  If you are making a Margherita pizza this is when you would add the fresh cheese and basil before completing the cooking process. Once the top of the pizza is crispy and the cheese is bubbling you know it is almost time to eat!
11. Serve with a side of crushed chillies and additional basil if you wish or just slice and bite.

Note: For extra delicious Margherita pizza top the centre of the pizza with an egg yolk during the last two minutes of the cooking time.

Pan Seared Scallops with Red Curry Sauce

I wanted to make a special meal for Sunday dinner that was bursting with color and big flavor.  The first ingredient that popped into my mind was scallops and the second was curry. Although I consider myself to be a very good home cook for some reason I have never seared my own scallops. Looking back, scallops are the one item I always find myself ordering when dining out but never an ingredient that I have cooked as the main event in my own home. I decided to challenge myself to making the perfect seared scallops, keeping in mind that I did not want to overcook them or under sear them. I also wanted to create a creamy coconut curry sauce to mop the scallops in to and create the perfect balance of texture and flavor. After gathering my mise en place I was ready to let the creative juices flow. This is the recipe that I came up with.

Seasoned Brown Rice

1/2 cup Lundberg Old World Pilaf with beans

1 1/2 low sodium chicken stock

1 tablespoon unsalted butter

1/2 cup freshly chopped cilantro

salt and pepper to taste

Curry Sauce

1 can of coconut milk (160 ml)

1 tablespoon freshly grated ginger

1 tablespoon avocado oil

1 tablespoon red curry paste

1 teaspoon turmeric

1/4 cup low sodium chicken stock

salt and white pepper to taste

Scallops 

15 medium sized scallops 

salt and pepper

1 tablespoon unsalted butter and 1 tablespoon avocado oil

Sprigs of cilantro for garnish

1. In a small pot place all your rice ingredients and cover. Cook on medium heat for 45 minutes or until rice and beans are soft but still al dente.

2. Pat all the scallops dry and season with salt and pepper. Set aside.

3. On medium high heat, sauté the ginger in the avocado oil until fragrant approximately 2 minutes. Add coconut milk, turmeric, chicken stock, and salt and pepper.  Reduce the sauce by half and strain through a sieve and place back into a clean sauce pan off the heat until needed. 

4. Heat a frying pan on medium high heat, once hot add oil and butter. 

5. Pan sear the scallops making sure not to overload the frying pan 2 minutes per side. 

6. Reheat curry sauce and serve  under the rice and scallops.

7. Enjoy!

I was so pleased that I succeeded in making  restaurant  quality seared scallops  without having to leave the house. I am definitely going to be making scallops again soon.....I am thinking of making them with  a lemon pepper risotto and crispy pancetta.

Have a great Monday!

A

 

Kale Pesto Spaghetti

While perusing through the produce aisle this afternoon, hoping for an ingredient to jump out at me or speak to me while wandering around the store, I couldn't help but notice that the choices were limited in stormy Winnipeg.  Normally I have many ideas for Sunday dinner, but with this horrible weather we are still experiencing, my creative juices seemed to be frozen. The only thing that looked fresh today was the giant stacks of kale that looked like they had just been put on the shelves. I stood in front of the piles of leafy greens pondering what magnificent meal could come out of this super ingredient. I have been using kale in smoothies, soups and salads and wanted to make something different but familiar. My hubby leaned in and asked, "can you make a pasta dish for dinner?" It was at that moment that I had the idea to make Kale Pesto for Spaghetti. I have made many varieties of pesto in the past but none have ever included this healthy, hearty ingredient.

I was not sure if the dish would turn out the way I had imagined it, but I was determined to make it look and taste spectacular.  In the end we were very happy with the results, so I decided to share this new recipe with all of you. 

Ingredients for Kale Pesto 

Quantity 3 cups

1 bunch of kale- leaves removed from stems. 

1 cup parsley

1 cup basil

1 tbsp lemon juice

2 cloves garlic

1/2 cup toasted pine nuts plus 2 tbsp for garnish (you could also use walnuts or almonds)

1 cup Parmesan

3/4 cup extra virgin olive oil

2 tbsp agave syrup-optional

salt and pepper to taste

Ingredients for Angie's Gremolata- optional
This gremolata will add crunch and flavor to the dish. The combination of the ingredients below helped take this simple pasta dish to another level of YUM. 

zest one lemon

1/2 cup bread crumbs

1/2 cup parsley- finely chopped

1/4 cup Parmesan- finely grated

Combine all ingredients in a bowl and set aside.

Directions for the Kale Pesto

Place all the above ingredients in your food processor except for the salt and pepper and olive oil.  

Pulse while slowly adding the olive oil.

Taste.

Season with salt and pepper as desired. 

Coat your favorite pasta with the kale pesto.  Garnish with the gremolata, toasted pine nuts and shaved Parmesan cheese. If you have left over pesto, it can be stored in the fridge for up to three days. 

Note: If you are freezing this pesto I recommend leaving the cheese out of the pesto until after you defrost it. 

To my friends with children,

If you want to jazz up your Alfredo sauce for the kids, this pesto is a great way to add vegetables to their creamy pasta dish.  

Have a great week!

A

Baby Shower Fun with Frosting

This afternoon I helped plan and execute a friends baby shower and it was a real delight. It always brings me great pleasure feeding others and having an excuse to get a group of ladies in one room sharing cooking tips, recipes, and advice on a myriad of topics.

The theme for today's menu was based on the stereotypical foods that women crave while being pregnant. Chicken fingers, meatballs, pickles, cheese fries, mini cupcakes, bite size brownies, and cookies were just a snaphot of all the food we induged in this afternoon.

The group really liked the mini pistachio cupcakes I made and I promised I would share this simple childhood frosting recipe so that the ladies can make it in their home.  This light fluffy frosting is a nice break from buttercream icing you would normally find on cupcakes.

To make this frosting you only need three ingredients.


1x package instant pudding-I LOVE Pistachio and butterscotch the most.
1 cup skim milk
1 cup whipping cream

1. Place whipping cream in a mixer bowl and best on high speed until thick and can form peaks. Using a spatula, scrape all the whipping cream in a seperate bowl and set aside.

2. Place pudding powder and milk in your mixing bowl and mix on medium speed for two minutes until pudding is thick.

3. Fold in the whipped cream until well incorporated.

4. Place frosting in a piping bag or Ziploc bag and refrigerate until needed.

Note: I always garnish the pistachio frosting with crushed salty pistachios. The combination of the salty and sweet is magnificent.

I have also made this recipe with home made butterscotch pudding topped with sea salt and crumbled Skor bars.

Although I like to make most of my treats from scratch there are a few treats from my past that still make an appearance in the present. If you have a favorite dish that reminds you of a time, place or person, I would love to hear about it.

Have a great week everyone!

A

Frittata

Last week I blogged about Spring and gardening, which made me think about my mother, who was an avid gardener.  Often, she used to make one of my favorite meals using fresh grown zucchini flowers or whatever fresh vegetables were in season.

It does not matter if it is a Sunday morning or a Wednesday evening, Frittata is always a fabulous choice for breakfast, lunch or dinner.

This Italian style omelette can feed multiple people and can be made in advance if necessary.  It also travels well if you need to bring it to a potluck. I have made so many variations of this staple dish and they are all good. I sometimes make a Frittata with left over potatoes and oven roasted vegetables to recreate a new dish using ingredients from a previous meal.

 My hubby loves left over Frittata in a sandwich with red pepper aioli and fresh greens. When Corey and I started dating we lived in separate provinces and would fly back and forth to see one another. It became a tradition for me to send him home at the end of a visit with giant Frittata sandwiches for his flight.  I would specially wrap them with parchment and twine so he would have a fancy reminder of me and the limited time we spent together. People on the plane would often comment about his delicious meal wondering where he purchased it, as there really was nothing like it at the airport food stands.  I guess it worked, because we are now married and he still requests this favorite often.

This  egg pie can be made in a non stick oven safe pan or in a spring-form pan lined with parchment paper. I start this dish on the stove top and complete it in the oven. This is a great versatile recipe that I hope you can share with your friends and family, adding in your own unique twist regardless of the season.


Buon Appetito!


Ingredients

1 tbs extra virgin olive oil
1 diced onion
1 diced red pepper
1 cup of chopped spinach
1 cup diced mushrooms
8 eggs- season with salt, pepper
1/4 cup crumbled goat cheese

Directions
Pre-heat oven to 400 degrees

1. Whisk the eggs with salt and pepper and set aside.
2. Dice all vegetables.
3. Heat non stick pan and add olive oil.
4. Saute onions for 2-3 minutes on med high heat.
5. Add peppers and mushrooms and turn heat up to high. Saute for 2 minutes.
6. Add the spinach and saute until wilted. Make sure all liquid is evaporated before adding eggs. If you are using vegetables that contain lots of water such as mushrooms and spinach it is crucial to saute them on high heat.
7. Add egg mixture to the non stick pan of cooked vegetables and turn the heat off after one minute.
8. Place pan in the oven and bake for 15 minutes or until puffy and golden around the edges.
9. Once out of the oven, garnish with goats cheese and serve.


Note:
If you like your eggs less dense and extra fluffy, add 1/4 cup of milk to the egg mixture.

Tomato Varieties and Spring Planting

Although winter seems endless this year I am happy to say that the countdown to spring has started in my home and there are only 25 days to go.

When I think about spring a few things immediately pop into mind:

1. Shamrock shakes- a guilty March pleasure
2. Cadbury creme eggs for Easter
3. Tomato seed planting indoors - getting ready for a fabulous summer garden in my backyard


I decided to visit my favorite little shop, Red River General Store in Winnipeg that carries a wonderful selection of seeds. I purchased some new varieties that I have never planted or tasted.

Tomato Dr. Wyche's Yellow
Each 1 lb tomato has a smooth texture and glowing tangerine orange color. Tropical and sweet.

Tomato Pink Accordian
This unique and stunning ruffled pink fruit is semi-hollow and perfect for stuffing. It is sweet and mild.

Tomato Ananas Noire
This multi-colored smooth 1 1/2 lb tomato is bight green with red streaks. It is sweet and smoky with a hint of citrus.

White Wonder Tomato
This is a medium large tomato with creamy white flesh and extremely sweet taste.

Tomato Paul Robeson
This tomato apparently has a cult following among tomato connoisseurs. It was named after a Russian singer Paul Robeson. The flavor is sweet and smoky.


Although I am a beginner when it comes to gardening I am hopeful that all my new seeds will flourish into wonderful tomatoes that I can use in many recipes to come this summer. Salads, sauces, sandwiches, pickled tomato, stuffed tomatoes....the options will be endless if I can achieve a perfect tomato garden.

 If you have any gardening tips that can assist me in growing the perfect tomatoes I would love to hear from you! I would also like to know if you have tasted any of the above tomato varieties and have recipes you would like to share.    Please feel free to comment below and add your blog link, advice or recipes into the below section.