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

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 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"!

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.

Turkey Stoup

Are the holidays over?  Are you turkeyed out but still have some of the left overs to clean up?  Make some Turkey "Stoup"!!!  Clean out your fridge with this quick and easy throw together stew/soup recipe that my mom always made.  By using your gravy, you are sure to have a bowl full of flavor for that last turkey taste!

Ingredients
Left Over Turkey
Left Over Veggies (any and all ... except mashed tatties of course!)
Left Over Gravy
3 Carrots, chopped
3 Celery Stalks, chopped
1 onion, chopped
2 cloves of garlic, chopped
1 pkg of Chicken Stock

-Saute chopped carrots, celery, onion and garlic in a small amount of olive oil over medium heat to begin cooking and releasing all the aromas ... add a dash of salt ... remember this is a throw together recipe so taste as you go!
-After a few minutes of sauteing add half the tetra package of chicken broth and let the veggies continue to cook and soften for another 10 minutes.
-Add in the remaining chicken stock along with all of your left over gravy (a bowlful should do the trick!)
-Add in all left over veg ... we had left over roasted turnip and balsamic glazed brussel spouts so it added a whole lot of flavor!
-Add in diced left over turkey and simmer.
-Serve with a fresh round of Yorkies and enjoy!!!!

Colette's Tourtiere

Tourtiere is a savoury double crusted meat pie that originated in Quebec and made it's way onto our dinner table from a dear family friend Colette way back in the 1980's.  Colette shared the family recipe that came from her home town in St. Hubert, Quebec and it quickly became one of our favourites.  This dish is full of flavour and the perfect addition to any table on a cold snowy day, share it with your loved ones and warm them up ... from the inside out!  Throw in a card game of canasta, some star wars figures and cabbage patch dolls and you have a Winter's afternoon in Kingston, circa 1983!!!

Ingredients
1 lb of ground pork
1 lb of ground beef
1 onion chopped
1 cup of water
1/2 tsp cinnamon
1/2 garlic powder
1/8 tsp Cloves ***or less
salt and pepper to taste

Cook meat, onion and water for 30 minutes on stove top
Add spices to the mixture
Makes enough for 2 double pie crusts, split the mixture between each pie shell
Bake at 350 for 35-40 minutes or freeze and bake later