Sunday, March 29, 2009

Whole Grain Maple Oatmeal Scones

Makes 8 yummy scones.  

I'm a lousy baker - I really am. But these were easy to make (much to my delight), and even easier to consume!  Bring on the goodness ...

1 1/3 cup whole wheat flour
1 1/3 cup old-fashioned rolled oats (I used 9 grain)
1 tbsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 cup brown sugar
1 stick cold unsalted butter, cut into pieces
1/3 cup milk *
1/3 cup yogurt * (preferably Greek or whole-milk)
2 tbsp pure maple syrup

*Note: you can substitute 2/3 buttermilk for the milk + yogurt – which I did!

For brushing and sprinkling on top of the scones: 1 tbsp milk; 1 tbsp maple syrup; 2 tbsp oats (I substituted Red River cereal!)

Preheat oven to 400.

Whisk together flour, baking powder & soda, brown sugar, salt & cinnamon in a large bowl, then transfer that mixture to the bowl of a food processor. Add the oats & pulse in short bursts (1 sec each) about 15 times. Drop in the pieces of cold butter and pulse again in short bursts until coarse meal forms, about another 15 pulses.

Transfer this mixture back into the large bowl. In a separate bowl or liquid measuring cup, whisk together the milk, yogurt and maple syrup. Pour the liquid into the flour/oat/butter mixture, and stir gently with a fork until it’s moistened and starts to come together. Using your hand, gather the dough into a ball right in the bowl and knead it a few times against the side of the bowl to bring the dough together.

Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thick circle. Using a sharp knife, cut like a pie into 8 wedges. Place the wedges on a baking sheet lined with parchment or a silicone baking mat.

Whisk together 1 tbsp milk and 1 tbsp maple syrup in a little bowl. Brush the tops of the scones with this mixture, then sprinkle the remaining 2 tbsp oats across the tops of the scones.

Bake for 15-17 minutes, until the tops are golden brown. Cool on a rack.

Meatloaf w/ Loads of Veggies

Stop right there, I gotta know right now ... before we go any further ... Meatloaf.  Sorry, I'm dating myself with the '70s Meatloaf reference ... but this one is killer.  Great texture, non-greasy, loads of veggies added - but lots of meaty flavours.  Thanks so much J for the best meatloaf recipe, ever!

1 medium onion, or a leek (both green and white parts), or shallots
1 carrot
1 parsnip
1 medium beet
4 inches celery heart
3 cloves garlic, minced
olive oil
1 tbsp Worcestershire sauce
Heinz chili sauce
Basil, oregano, handful Italian parsley,
4 hot Italian sausages, casings removed
700 g extra lean ground beef
2 eggs, lightly beaten
2 c fresh bread crumbs

Place the first 6 ingredients in a food processor and process until the texture resembles minced veggies. Saute the mixture in some olive oil for several mins (along w/ the minced garlic), then add the sauces, basil, oregano, and some s & p. Saute for another couple of mins, then remove from heat & stir in the parsley; set aside to cool. Once it's cooled a bit, combine the sauteed veggies w/ the sausages, ground beef, eggs & bread crumbs. Place the mixture in the loaf tins, spoon some more chili sauce on top, and place in a 350 oven for 1 hour or so.

This yielded 2 largish loaf tins - used leftovers for sannies; then when I was tired of them, turned the last 2/3 of a tin into a pasta sauce!

Wednesday, March 18, 2009

Farmhouse Butternut Squash Soup

I know what you're thinking - oh great, baby food! Ahh, but its healthy, so I've got to eat it, right? Well stop that nonsense - this was freaking amazing! Serves 2 - so next time, I'll double the recipe for lunch for next day.

From Gourmet Magazine - may I present, like, the best soup ever?

4 bacon slices (I used 3, pre-cooked!)
4 large garlic cloves, chopped 
2 lb butternut squash, peeled, seeded, and chopped (2 small butternut squashes!)
1/2 lb carrots, chopped 
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs 
2 bay leaves
3 1/2 cups reduced-sodium chicken broth 
2 cups water 
1 to 1 1/2 tsps cider vinegar (I chickened out, and used a 1 tbsp sherry!)

Cook bacon in a 4-6-qt heavy pot over med. heat until crisp. Transfer bacon to paper towels to drain. Add garlic to fat in pot & cook, stirring occasionally, until garlic is pale golden, about 1 min. Add squash, carrots, apple, thyme, bay leaves, broth, water, ¾ tsp salt, and ½ tsp pepper and boil, uncovered, until vegetables are tender, 15-20 mins. Discard thyme stalks & bay leaves. Purée in a blender, in 2 batches, until smooth . Return to pot and add vinegar (or sherry!). Serve topped w/ crumbled bacon. Delish!

Sunday, March 15, 2009

Pork Fried Rice

Leftover pork tenderloin from last weekend (which I froze), was the protein for tonight's fried rice. Just happened to have a bag of brown rice in the freezer (J's wonderful idea), so will simply thaw some frozen peas, scramble a couple of eggs, saute some mushrooms, perhaps use a bit of sliced gailan stalks, chop some green onions, and season all w/ tamari.  Love the easy Sunday night dinners! 

Salmon Cakes

What's not to love about salmon cakes? Easy, healthy, satisfying. I had some leftover smashed potatoes, and my 'secret' ingredient to coat before frying was some crushed crispy fried onions, which my brother B uses on salads!

Drain 2 cans of salmon (save the juice in a freezer bag!), add about a cup of so of smashed potatoes, some finely chopped green onion and red pepper, and parsley, and the juice of half a lemon, add an egg to bind, and some crushed bread crumbs if desired - season w/ s & p.  Make patties, and press into crushed crispy fried onions. (Instead of the fried onions, press patties into cornmeal - which also creates a really nice crust). I sprayed the pan w/ 'Pam', rather than using oil so good times. Served with roasted broccoli w/ red pepper and garlic (recipe below). Wow. Just wow.

Oatmeal Raisin Muffins

Adapted from Anne Lindsay recipe.

I'm the first to admit I'm not a great baker, nor do I aspire to be. That said, I do like successful outings, and this recipe is easy, and super tasty. I'm lazy in the mornings, don't feel like fussing during the week, so these are perfect, along with a smoothy and a piece of fruit. 

Combine 1 cup rolled oats (I used 9 grain) and 1 cup buttermilk, let stand 10 minutes.

In separate bowl, combine 1 cup whole wheat flour, 1 tbsp. bran, 1 tsp cinnamon (plus I added some cloves and nutmeg), 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, approx ½ cup raisins (plus I added a few dried cranberries).

In separate bowl, combine ½ cup grapeseed oil, just over ¼ cup brown sugar, and 1 egg.

Add all to rolled oats mixture, spoon into muffin cups (plus I topped each muffin with a pecan!), bake at 375 for about 22 minutes – makes 12 muffins. Yummy!

Thursday, March 12, 2009

Not Quite Epic Fail ...

I had such high hopes for the Linguine with Brussels Sprouts Barigoule, and um, it just didn't measure up. It was highly seasoned, or so I thought, with lots of veggies (leeks, savoy cabbage), wine, fresh herbs (thyme, parsley) etc. Leftovers were okay, but nothing to write (blog) home about. So no posted recipe forthcoming.  

I will eventually post a fantastic lentil soup recipe however, as have made it twice now, to gleeful results!

Also made Spicy Garlicky Black-Pepper Shrimp and Black-Eyed Peas (which I couldn't find, so used pinto beans instead - are they the same thing?) and was also just allright. Not mind-blowing, but semi-satisfying. Having those leftovers tonight, so while sweet I don't have to cook, I anxiously await the next ta-da attempt.

Tomorrow however, I'm going to make salmon cakes. Have leftover smashed potatoes from the other night, and am going to attempt a secret ingredient coating (of my choosing!), which, if successful, will blow my mind and will post with extra smug! Oh yeah.

Sunday, March 8, 2009

Sunday Night Spectacular!

Chili-Rubbed Pork Tenderloin served with Roasted Broccoli with Garlic and Red Pepper, and Smashed Potatoes with Garlic and Buttermilk.

Absolutely incredible - everything was perfectly seasoned and went so well together - plus it was all cooked around the same time - which totally rocks.

Chili-Rubbed Pork Tenderloin (Martha Stewart)

3 tbsp extra-virgin olive oil, plus more for grill pan
3 garlic cloves, minced
1 tbsp chilli powder (plus I added some chilli flakes)
1 pork tenderloin (mine was a little over 1 pound)
1 ½ tbsp sesame seeds
Coarse salt and freshly ground pepper

I marinated the pork overnight - rubbed the seeds all over just before browning.  It was so moist and delicious, words escape me.

Preheat oven to 400. Sprinkle marinated pork w/ sesame seeds, & press seeds into meat. Season w/ s & p.

Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2-3 mins per side.

Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into ½” slices. Serve w/ pan juices.

Roasted Broccoli with Garlic and Red Pepper (Bon Appétit, January 2009)

This fabulous dish has elevated broccoli to a new level for me.  This was so spectac.  Carmelized, highly seasoned, great texture.  Best side dish ever!

1 ¼ lbs broccoli crowns, cut into florets (about 8 cups) 
3 ½ tbsp olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper

I cooked this on the same cookie sheet as the pork - and it worked out great.  

Toss broccoli + 3 tbsp oil in large bowl to coat. Sprinkle w/ s & p. Transfer to baking sheet. Roast 15 mins. Stir remaining ½ tbsp oil, garlic, & red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 4 mins longer. Season w/ s & p - serve immediately.

Smashed Potatoes with Garlic and Buttermilk (Canadian Living Test Kitchen)

Cook 3 cubed potatoes, and 3 cloves of garlic until cooked - about 15 mins. Mash w/ about 1/2 cup of light buttermilk and 1 tbsp. butter.  Season w/ s & p and eat to heart's content!  So yummy and creamy ... 

Last week ...

Had some nice meals, but was too lazy to post!  Highlight was some lentil soup with brown rice and a couple of hot italian snossies, some tomatoes, and holy trinity of veg was amazing - I know, it doesn't sound like much, but it was sublime - will make again for sure, and post recipe next time!  

Thai soup last night was wonderful - all about the broth.  And the gailan.  Oh my.  

Monday, March 2, 2009

Pizza - Again!

I could eat pizza every night – and now that I found these great multi-grain pizza crusts from the Ghetto store (made from whole grain wheat flour, whole and ground flax, rye meal and oat fibre called “Sicilian Style” – made in Calgary!!) – I think I’ll do just that thank you very much.   There were 3 per package, and at less than $6 for the lot, totally cost effective.

Placed 4 sliced yellow onions in the slow cooker yesterday, with a bit of olive oil – and 5 hours later – carmelized onions! So, onto the whole-grain goodness vessel, sprinkled some shredded mozza, then about about half the carmelized onions, some sliced Moroccan olives, a bunch of fresh rosemary, and a smattering of shredded parm – ta da!

Sunday, March 1, 2009

South American Fish Cakes

Adapted from a Jaime Oliver recipe - good times!  And I'm so glad I cooked both the fish and the potatoes the day before ... as I was a lazy bones today. I halved the recipe, and because I didn't have quite a lb of cod, once the fish was cooked, I topped it up with a can of crab!  I would up the heat content next time, and perhaps serve it with a mango salsa; tonight it was simply served with a tossed salad w/ B's house dressing!

2 lb white fish fillets 
½ c milk
2 bay leaves 
2 potatoes, peeled and diced
a bunch of parsley, finely chopped 
a handful of fresh mint, finely chopped
zest of 2 lemons and 2 limes 
1 teaspoon fennel seeds, bashed (in my fab mortar and pestle!)
2 eggs
1 fresh red chilli, finely chopped (I only had a jalapeno, and it wasn’t hot enough for me ...) 
s & p  
1/2 cup flour
sunflower oil
lemons to serve

Preheat oven to 375°F. Place the fish in a baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes. Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft. Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.

Flake the cooked fish into a large bowl. Add the mashed potato, parsley, mint, lemon and lime zest, fennel seeds, eggs and chilli and season with s & p. Mix well, taste and add more salt if necessary.

Make patties, dredge in flour, removing excess.  (Next time I would add some cornmeal for  extra texture and crispyness.

Pour a bit of oil into a large heavy-bottomed saucepan.  Fry the fishcakes until browned. Serve w/ lemon slices.