Spanakopita

I haven't made these since we took a few cooking classes way back in 2005.  A bunch of us got together and tried out various classes based on menus, brilliant idea here at the Liason College in Kingston.  And you want to know the best part?  You get to sit down as a class and eat the meal you just created!  I took my mom with me to this class, it was all appetizers and we were given Spanakopita for our part in the meal.  These are easy enough to make if you are organized ahead of time.  They will keep (uncooked) in the freezer for 6 months and once they have been baked they will keep in an airtight container in the fridge for up to 2 weeks.

Hint***Keep your phyllo moist by covering it with a damp paper towel, otherwise you get brittle phyllo that just makes a mess***

Ingredients
1 lb of spinach
2 oz of butter
2 oz of onions, chopped fine
2-3 cloves of garlic, mined *(the original recipe didn't call for it but I consider it a must!  I also added mushrooms once too .... be creative!)
1 oz fresh dill, chopped
8 oz of feta cheese, crumbled
Salt and pepper to taste
12 sheets of pyllo dough
4 oz of melted butter

Trim wash and steam the spinach until wilted
Drain and cool, squeezing out extra liquid and chop fine
Saute onions until soft
Remove from heat and add spinach and dill
Mix in cheese and salt/pepper
Cut phyllo in half lengthwise
Brush one sheet at a time lightly with the melted butter, fold in half lengthwise and butter again

Put 1/2 oz or 15g of the spinach mixture toward the bottom of the strip and fold into triangle pockets ...if you would rather not fold into triangle use the phyllo to create something more suitable, I like these for ease of eating ... better choice for parties!


Place on baking sheet with the loose end of the phyllo on the underside, brush tops with more melted butter
Bake at 375 until crisp, about 20-25 minutes!
Remove from oven, let cool and enjoy!!!!!!!!

Address to a Haggis



Burns Supper - Haggis, Neeps and Tatties

I admit it, I didn't recite the Robbie Burns poem when I came face to face with a plate of the Famous Scottish dish ... I was too focused on mustering up enough courage to taste it! 

We went out to Sir John's Public House (pronounced Hoose in Scotland, say it ... it makes you feel Scottish!) last night to celebrate Robbie Burns Day and we were delighted with the food.  I was hesitant to order the four course Burns Supper in the beginning, but I figured I had enough other options to choose from should the Haggis course go terribly wrong! 

The first course was a Scotch Broth soup that was quite lovely and full of flavour.  The perfect soup starter for this hearty meal (no pun intended) that I was about to eat.  The second course was the Haggis .... unfortunately it wasn't piped in but it's arrival at the table didn't need extra fan fair, I was already nervous enough!  So there I was .... Haggis, Neeps and Tatties sitting in front of me .... and you know what?  It wasn't that bad.  Since it's cooked with seasoning and oats it took my mind and my taste buds off of what I was really eating!  The flavour was mild and I actually enjoyed it but didn't splurge on the neeps and tatties as I didn't want to fill up!  Next came the roast beef, more tatties and my fav, Yorkshire Pudding!!!  It was delicious but the meat portion was enormous, I knew I couldn't make it all the way through so I didn't even try.  I had to save room for the Steamed Whisky pudding, it was very sweet but super moist and full of raisins, and currants.  It was no cheesecake but given the meal and the setting, it was perfect!

We had a great night with a couple of pints and a few laughs.  Steve ordered up a Tennents as it's the only pub in Kingston that has it on tap and I stuck with one of our at home favs, Bellhaven.  Both are great Scottish beers that are tops on our list.  Steve's brother Dave stuck with a Keith's which was an ok choice .... it's from Nova Scotia, New Scotland right????  It was a great night, in a great Kingston pub that is full of history, who wouldn't like a Scottish pub named after Canada's first Prime Minister who was a Scot himself?  The pub is even at what used to be Sir John's law office ... talk about history!

A good night was had by all.

Butternut Squash Risotto with Pecans

This is the side kick to the my friend Lisa's Balsamic Pork Tenderloin .... but of course it can be paired with many other options.  Number one rule when making risotto ... be patient.  Don't skip any steps and allow yourself enough time to do it correctly.  Have fun and Enjoy!

Ingredients
4 cups of chicken stock
2 tbsp of olive oil
1/2 of an onion finely chopped
1 cup of Arborio rice
2 garlic cloves, minced
1 medium butternut squash, peeled and cubed into 1/2 inch pieces
2 tbsp of butter
2 tsp of salt
8 fresh sage leaves chopped
1/4 of chopped toasted pecans ***do this ahead of time

In a medium saucepan bring chicken stock to a boil and reduce to low
In a large saucepan over medium heat add olive oil
Add onion and saute for 2 minutes
Add rice and stir for 2 minute, coating with butter
Add garlic and squash, stirring for 30 seconds
Add one ladle full of stock to the rice, stir until liquid is absorbed
Continue to add all of the stock one ladle at a time allowing each to be absorded!!!!
This is where the patience comes in!  Pour a glass of vino, this will likely take 25 minutes or so!
Remove from heat, add butter, sage, salt and pepper, stirring to combine.
Top with the toasted pecans and enjoy .... this is my fav risotto!

Balsamic Pork Tenderloin

While in Vancouver visiting friends back in 2006 I was treated to a delicious meal, Balsamic Pork Tenderloin with Butternut Squash Risotto ... soooo good.  The food was fabulous and I was delighted to share it with friends in an amazing city like Vancouver.  This meal was originally a Valentine's Day Dinner, Lisa and Jeremy take turns year after year treating one another to a homemade meal .... cooked with love!  They each enjoyed the meal so much that it was added to their "go to" menu options when entertaining ... lucky for me!  I loved it and scammed the recipe before I hoped back on a plane for Ontario.

Ingredients
1 or 2 pork tenderloins
2 tbsp of sesame oil
2 tbsp of soy sauce
1/4 cup of balsamic vinegar
1 tbsp of brown sugar
1-2 cloves of garlic .... go for 2, the more garlic the better I always say!

Combine marinade ingredients in a shallow dish or plastic ziploc bag and add the tenderloin to the mix
Place in refrigerator for at least a couple of hours to properly marinate the pork.
Remove tenderloin from the marinade and place on a shallow baking dish or cookie sheet
Cook in a preheated 350 degree oven for 45 minutes approximately on until done.

Easy Thai Garlic Shrimp

This dish is perfect for a quick and easy dinner that takes you away from the everyday meat and potatoes meal.  Appeal to the senses with sweet and salty flavours with as much or as little heat as you like.  Steve found this recipe when looking for a new meal to make for me ... that's right, my man can cook!  Although part of Steve's search criteria did included the word "Easy", I am sure it was only because he was short on prep time :)

Serve this sumptuous dish over rice for  filling meal or in cute little cocktail glasses as an appetizer.


Ingredients
12-15 medium/large shrimp, tails removed makes for less mess while eating
2 tbsp of oyster sauce (we used the Golden Dragon brand)
1 tbsp of soy sauce
1 tbsp of fish sauce
1 tbsp of brown sugar
2 tbsp of lime juice (we ended up juicing half a lime, the fresh flavour of lime is a must so don't scrimp)
5-7 cloves of garlic, minced
2-3 tbsp of oil for the pan
1 fresh red chili, minced or 1/2 tsp of dried crushed red chili (we've upped the chili amount each time)
Fresh coriander, chopped
Lime wedges

If you are using frozen shrimp, place in a colander and allow to thaw
If you are eating this dish over rice, prepare it ahead of time as the prep/cooking is quick for this dish!
To prepare the sauce, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice and chilies, stir well.
Add shrimp to bowl toss, coating all of the shrimp
Over medium heat, add oil to a wok or frying pan, add contents of bowl to the pan and stir fry for 2-3 minutes, don't overcook your shrimp, nobody likes rubbery seafood!

Prepare in desired method and garnish with fresh coriander (maybe some extra minced chili) and a lime wedge. 
Enjoy

Cuckoo for Coconut Oil!!!!!!!

I am comfortable enough in my own coconut oiled skin to admit that I am in love and slightly obsessed with this all natural ingredient.  I started reading up on it a couple of years ago but didn't end up trying it for one reason or another and I am so sorry I waited this long!  My best piece of advice ... don't wait!  Coconut Oil is the perfect addition to your pantry, your bag of diet tricks and your medicine cabinet.  I saw this brand on my friend's facebook page and went right out to buy it once I read it was available at the Bulk Barn, we only live two minutes from a local Bulk Barn so I had no excuse!

The list of uses for Coconut Oil is endless but what jumped at me was that its a treatment for eczema and psoriasis.  It's anti-fungal, anti-bacterial, anti-inflammatory properties make it an excellent topical treatment.  My son has a patch on his scalp that looks and acts like psoriasis but doctors have yet to call it that.  He's been on a steroid scalp lotion for 9 months with no improvement, 3 days of coconut oil applications once at bedtime and it's almost gone!  Now I use the word "gone" loosely because I realize you don't get rid of psoriasis, but if this is any indication of how we can control it with an all natural product, then sign me up!

Other uses for Coconut oil include an all over skin conditioner, hair conditioner, lip balm, makeup remover, treatment for cuts and scrapes ... you can even make a toothpaste out of it ... but I can't vouch for that one! 

Coconut Oil is a perfect cooking oil because it's smoking point is very high unlike that of Olive Oil, not to mention it has a fabulous taste that bumps up any dish.  I melt a little in the microwave and add it to my already blended smoothie for a delish morning kick start.  Including it in your diet helps skin and hair conditions from the inside as well as being appetite suppressant and a solution for acid reflux sufferers.

http://nutiva.com/products/coconut-oil-organic-benefits-nutiva/

Is there anything this oil can't do??? If so, I don't want to know.  I am perfectly happy in my current coconut state of bliss! 

My Guinness Chili

If you put beer in it, they will come!  My Guinness Chili has become a favourite at our workplace Chili Fest over the past couple of years.  Even if people aren't Guinness fans they can't resist the offer of beer in food. 

This chili has some heat to it, followed by a wonderful smokey flavour .... pair this with the full bodied taste of the famous Irish stout and you have a winner. 

Be sure to allow the meat enough soaking time in the beer, start this well in advance of meal time or even the day before!

Ingredients - Where's the Beef ... and Bacon?!?
2 cans of Guinness
1 lb of stewing beef, cubed
1 lbs of extra lean ground beef
3-4 links of mild sausage, removed from casing and divided into small bite size pieces
1/2 of smoked bacon

Place stewing beef in a large sauce pan, open cans of Guinness, add 1 1/2 cans of the beer to the pan and drink the rest!
Cut bacon into thin slices and brown in pan, once cooked add to large sauce pan in the Guinness soak
Brown ground beef and add to the sauce pan
Remove casings from the sausage links and section into bite size pieces, cook and add to the Guinness soak
Allow meats to soak in the lovely stout for at least one hour!

Ingredients -Spice it Up!
1/2 tsp of smoked paprika
4-5 tbsp of McCormick's Chili Blend powder
1/2 can of Chipotle Peppers in Adobo sauce .... I ended up using the whole can but it's up to you
1 6oz can of tomato paste
1 can of diced tomatoes
1 large Spanish onion, chopped
1 can of white kidney beans (don't drain)
1 can of navy beans (don't drain)
1 can of black beans

Once the meat has soaked, add the can of tomato paste and stir until it is somewhat mixed in
Add chili powder, chipotle peppers (diced up) and tomatoes ... it's going to start to become a pasty mess but keep going!
Add chopped onion and cans of beans
Mix well and cook over medium heat for 8-10 minutes 
Reduce heat to low and simmer, keep on low for several hours on the stove or place in a slow cooker on low for the day, I make it in the evening and let it simmer overnight so it's full flavoured for the Chili Fest at noon.

It makes a big batch but freezes well.  Enjoy!!!

Curried Butternut Squash Soup

I just came across this recipe in my collection and realized I haven't made it in years and I am not sure why!  It is an amazing soup that incorporates lots of flavour sensations with the curry/garlic seasonings mixed with the flavour packed squash.  It's a "must make" at least one a winter and I am officially putting back in my soup rotation!  It's an easy soup to make and weighs in at only 180 calories per bowl!  How can you resist that combination? 

Ingredients
1 tbsp of butter
2 large onions, chopped
3 cloves of garlic, minced
1/2 cup of chopped fresh parsley
1 1/2 tsp of curry powder
6 cups of butternut squash, cubed
3 cups chicken stock
2 cups milk
1/2 tsp salt
1/4 tsp salt
1/2 cup of toasted sliced almonds
2 tbsp of sweet red pepper, minced

In a large saucepan melt butter over medium heat, add onions, garlic,1/4 cup of the parsley, curry powder and cook until onions are soft, approx 8 minutes
Add squash and stir allowing it to cook for 2 minutes
Add stock and bring to a boil
Reduce heat to medium/low and simmer covered for 15 minutes or until squash is tender
Remove from heat and let it cool
In small batches, add mixture to a blender and process until smooth, returning to saucepan
Add milk, salt and pepper, heat over medium heat for 3 to 5 minutes until heated throughout
Ladel into bowls and garnish with toasted almonds, minced pepper and parsley

Serve with a glass of Australian red and you are sure to chase away the chills!  Enjoy

Mom's Fluffy Pancakes

I have a confession to make .... for years I have been using a mix to make "homemade" pancakes.  Sad isn't it?  Well on New Year's day I had a break through .... I was out of mix and the boys wanted pancakes so I pulled out my recipe book and whipped up a batch of the biggest and fluffiest pancakes I've had since I was a kid.  The stick to your ribs kind, none of this thin, crepe like business, just like Mom used to make!  I have made them a few more times only because we were so surprised and pleased with the taste and consistency of fresh, unboxed ingredients.  Once I realized I usually have all the ingredients I vowed to boycott the mix forever.

A pancake isn't a "Winkie Pancake" unless it is dressed properly .... it all starts with butter while the pancake is hot and can melt in, sprinkle brown sugar on top right away so it can stick to the melted butter and finally douse the whole thing with Maple Syrup!  Makes your teeth hurt doesn't it?  My dad has an additional variation that includes a layer of raspberry jam, right after the butter and before the brown sugar.  It's not my preference but I guess it isn't any better or worse then my favourite!

Don't scrimp on size .... these flap jacks should fill your plate!

Ingredients
1 1/3 cups of all purpose flour
3 tsp of baking powder
1/2 tsp of salt
3 tbsp of sugar
1 egg
1 1/4 cup of milk
3 tbsp of melted butter or vegetable oil
1/4 tsp of vanilla

Stir all dry ingredients together into a bowl 
In a separate bowl, beat egg and add milk
Make a well in the dry mixture and slowly add the egg/milk mixture
Add melted butter and vanilla
Stir quickly until ingredients are just mixed and the batter is still lumpy ... over mixing leaves you flat, mix just enough and you will have lovely, fluffy pancakes!

Don't forget the bacon and brown sugar .... enjoy!!!

Erdinger Weibbier & Erdinger Dunkel ... aka 'Dinger & Dunkle

Okay, I admit it ... I am straying from my theme of family recipes by discussing beer ... but this blog is also about all things tried and true so it only seems fitting that I open a section on beer.

Yes I am Canadian, but I am not a fan of many Canuck brews, unless of course it is a full bodied beer that comes from a quaint microbrewery that deserves a nod not only for the quality of craftsmanship, but also for incorporating beer into a money making venture.  Brilliant as far as I am concerned!

There are many types of beer that are on my list of favourites and while Guinness is my "go-to/must have" I thought I would introduce a lesser known beer that is tops on my list ... Erdinger Weibbier.  I refer to this unique beer simply as "Dinger", a quality wheat beer that is brewed in accordance with the traditional Bavarian Purity Law.  It is a bottle fermented brew that has visible sediment in each bottle but if poured properly you are left with something quite extraordinary.  This is the champagne of wheat beers in my opinion and stands in a class all it's own.
Visit http://www.erdinger.de/en/erdinger-weissbier-products/beer/weissbier.html

'Dinger's equally tasty Uncle is a dark wheat beer that also follows strict brewing traditions while using different ingredients to produce a darker, spicier flavor.  As in all dark beer, malt is used to add colour and flavour.  Keep in mind that this is also a bottle fermented beer that can leave less than desirable particles floating in your brew.  Be sure to pour Dinger and Dunkel into a tall glass leaving about an inch of beer in the bottle, swirl it around a few times and pour the remainder into your glass.  The result is a gorgeous tall beer ... pretty enough for a picture!  Full of flavour this is sure to never disappoint.  My dad and I have been enjoying this beer for a couple of years now and I have a cousin who even refers to him as "Dunkel John" .... kinda funny :)  Cheers!!!

Visit http://www.erdinger.de/en/erdinger-weissbier-products/beer/dark.html

Mom's Sausage Soup

This is a favourite for everyone, not only because it taste good but also because it's so easy to make.  This soup only takes about 30 minutes to make but tastes like it simmered all day.  Not to mention cleanup is a breeze with this one pot method.  My mom has made this on many occasions and it always heralds rave reviews.  Serve with a crusty bun or bread and this hearty soup is sure to warm every soul!

Savoury Sausage Soup

Ingredients
2 sweet Italian sausages
2 hot Italian sausages
2 large shallots,diced (or your choice of onion)
1 carrot, diced
2 stalks of celery, diced
2 cups (more of less) of chicken stock
1 can of white kidney beans
2 hand fulls of a small pasta of your choice
3/4 cup of canned diced tomatoes, well drained
2-3 cups of water
1 handful of your choice of greens .... spinach, kale, chard, bok choy
2 tbsp of olive oil
Pepper to taste

Heat oil in a large pot
Remove casings from sausages and pinch into small bite size pieces, brown in the pot
Add diced shallots, carrot and celery ... cook until translucent
Remove from heat and drain excess oil
Add chicken broth, deglaze the pot to ensure you mix in all that flavour!
Add white kidney beans, drained and well rinsed!
Add pasta .... 2 handfuls really is enough
Add tomatoes .... drain well!
Add 2-3 cups of water, everything should be covered by 1-2 inches of liquid.
Season with pepper to your liking

Bring to a boil then simmer for 10 minutes.  Test for seasoning, salt will be added through the sausage and beans .... mom doesn't add salt but you can play around with the taste if you need to.
Add your choice of green .... just a generous handful.  If you are using spinach save it right until the end to throw in, if you choose kale, chard or bok choy add them in earlier to allow cooking time.

Serve with a fresh bun and savour the flavour, enjoy!!!

Canadian Chowder aka Great White North Chowder

A wise man once said "All good homemade soups should have bacon and beer in them!" and I couldn't agree more.  This delicious soup comes from a good friend of mine, Jason Gordon who has his priorities straight when it comes to selecting fine ingredients for a soup!  While I am a huge fan of beers from the UK this recipe is Canadian all the way so stock up on some Molson's, some Canadian Bacon and don't forget the flavourful Old Cheddar ... Jason used Wilton Old White Cheddar and I couldn't be happier with his selection!  The quantities are vague as Jason was going from memory so play around as you go but don't deviate from the Canadian flavour trifecta ... Beer, Bacon, Cheese

Ingredients
1-2 lbs of thick cut Canadian Back Bacon cut into 1" pieces
4 large white potatoes peeled and cubed
3/4 of a large butternut squash, peeled and cubed
2 leeks chopped, but not too fine
1/4 cup of butter
4-6 cans of chicken broth or 1L carton
2 Bottles of Canadian Beer (Molson)
500ml of heavy cream
Shredded Old White Cheddar (from the Wilton Cheese Factory of course)
Salt and Pepper to taste

Open the first bottle of beer and enjoy while preparing the soup
Add the back bacon to a large stock pot and cook covered until it is cooked half way, drain off excess grease (a little is ok but not too much)
Add potatoes, butternut squash, leeks, butter, salt and pepper to the pot and cover.  Do not add liquid yet just let the steam do the work until the potatoes start to soften (approximately 10 minutes)
Add the chicken broth and the other bottle of beer .... assuming you didn't drink it yet, and bring to a boil, let it roll for 5-10 minutes until potatoes are soft.
As it is boiling, stir in the cream a little at a time until the soup begins to thicken, depending on amounts of ingredients used it may take the whole carton but usually you only need about 3/4 of it.
Once the cream has been added allow the soup to simmer for at least 15 minutes on a low temperature ... the longer the better ... have another beer while you wait!
Ladle into bowls and top with fresh ground pepper and a pile of Canadian Cheddar Cheese!
Enjoy your soup "Eh"!

Deb's Pickled Eggs

Everyone loves pickled eggs but nobody ever makes them!  I've even heard of people buying a jar and reusing the brine, save yourself the bellyache and make your own!!!  This is a simple and different way to include eggs into your diet without extra calories.  My mom has made these for years, make up a batch today and have them for quick protein punch!

Eggs First ...
Place eggs in cold, salted water, bring to a boil, shut off the heat and cover.  Let cool to room temperature.  Cook a few extra eggs in case some of the eggs don't peel quite the way you wanted. 
Leave eggs in the fridge for a day or two then peel them.  The above steps help to remove the shell easier!
Place eggs in a jar, fill it but be sure to not pack too many into the jar!

Ingredients - Brine
1 cup of water
2 cups of white wine vinegar
5 tsp of salt ... mom uses coarse kosher salt
1 or 2 bay leaves ... more if you prefer
1 or 2 lightly bruised cloves of garlic ... more if you prefer ;)
2 tsp of granulated or powdered garlic
1/2 tsp of fresh ground black pepper or 5-6 whole pepper corns
**If you have dried sweet red pepper add a pinch, mainly just for colour!

Assemble above ingredients in a pot and bring to a boil.
Pour over the eggs in the jar
Leave on counter to cool to room temperature
Drain the brine off the eggs
Reheat to a boil again
Pour over the eggs in the jar again and cool until just warm to the touch
Refrigerate for 2 weeks

Sample after 2 weeks...if not pickled to your liking drain off 1/2 cup of brine and discard.  Add 1/2 cup of white wine vinegar and once again bring to a boil and pour over your eggs allowing them to cool to just warm enough to touch.  Refrigerate for another week.

Keep refrigerated and enjoy!!!

Elizabeth's Carrot & Garlic Soup

It may not be a typical snowy and cold January like Kingstonians are used to but we can still stand a little warming up from the inside out!  This lovely soup is a favourite of my soon to be Mother-In-Law's, Elizabeth .... it is tasty and full of flavour and a great way to get that source of beta carotene into your diet!  Make up a batch of this colourful soup on a cold winter's night and you are sure to feel the comforts of home.

Ingredients
2 heads of garlic ... yes heads not cloves, this soup has "Garlic" in it's name!!!
1 tbsp of extra virgin olive oil
1 onion, chopped
1/2 tsp each of salt and pepper
5 cups of vegetable stock
3 cups of chopped carrots
1 potato, peeled and chopped
1 cup of shredded fresh basil
1/4 cup of light sour cream or plain yogurt (optional)
1/4 cup of minced fresh chives

Separate and peel garlic cloves
Over medium heat, add oil to a large saucepan.
Combine onion, garlic, salt and pepper stirring until onion is soft ... approximately 5 minutes
Add in vegetable stock, carrots, potato and 1 cup of water, bring to a boil
Cover and reduce heat, simmer until vegetables are tender ... approximately 20 minutes
Use an immersion blender or blend small batches in a counter top blender to puree the soup until smooth adding water to thin if desired.
Stir in basil, ladle into bowls topping with a dollop of sour cream and a sprinkle of chives and enjoy!!! 

***Be imaginative with your toppings, try homemade garlic croutons or crumbled bacon!

This soup will keep for up to 2 days in your refrigerator.