03.11.08
Posted in Recipes at 3:19 pm by Christina Austin
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1 zucchini
1 red bell pepper (yellow or orange are good too)
1 red onion
200 grams crimini mushrooms (or more)
1 tsp of your favourite Italian seasoning
2 tbsp olive oil
1/3 cup of red wine
1 tbsp basil infused oil (optional — I discovered a great gourmet store that specializes in infused grapeseed oils)
2 tbsp Parmesan cheese
1 garlic clove finely minced
3 sun-dried tomatoes packed in oil finely chopped
handful of Italian (flat-leaf) parsley chopped
Salt and Pepper to taste
1 pkg whole wheat penne rigate
1. Chop veggies into chunks and toss with olive oil, Italian seasoning, salt and pepper in a large bowl. Once tossed together pour into a large casserole dish (like a lasagna style Corningware dish) and roast veggies at 400 degrees F for approximately 20-30 minutes.
2. Chop sun-dried tomatoes and garlic together and set aside. Chop parsley and set aside as well.
3. When the veggies are nearly done start the pasta. The pasta should take about 12 minutes but use the guidelines on the package.
4. A few minutes before you feel the veggies are done, take them out of the oven and add the red wine, garlic and sun-dried tomatoes. Toss it all together and return dish to the oven for the last few minutes.
5. When pasta and veggies are done put the veggies and drained pasta in a large serving dish. Toss with Parmesan cheese and chopped parsley. This is also when I add the basil infused olive oil. The juices from the veggies combine with the red wine to make a very light sauce for the pasta.
Serve with a generous sprinkling of Parmesan cheese.
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03.01.08
Posted in Recipes at 11:56 pm by Christina Austin
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2 1/4 cups all purpose flour
1 1/2 tbsp sugar (don’t worry too much about the half tbsp - use a full one if it bugs you)
1/2 tsp salt
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup cold butter
1 egg
1 cup buttermilk
2 tbsp maple syrup (the real stuff is a must - if you don’t have it just use a smidge more sugar or maybe some brown sugar)
1/2 cup dried cranberries
2 tbsp cream (optional)
1 tbsp raw sugar (optional)
I use a food processor for this so if you don’t have one, adapt accordingly.
Preheat oven to 425 degrees F
1. Add flour, sugar, baking powder and baking soda to food processor and give it a quick spin to mix them. Add butter cut into chunks and pulse until you have a pea-sized pieces of butter.
2. In a small bowl lightly beat the egg and add the buttermilk. Mix these together and add the maple syrup. If using a food processor add all the liquid and pulse until it comes together in a loose ball. If using a pastry blender, make a well in the dry ingredients (and butter) and slowly bring the dry into the wet in your bowl.
3. Turn dough out onto a floured board and very gently knead it to bring it together to a nice ball. Your goal here is to just bring the dough together — be gentle so that the gluten can’t develop like you would if you were making bread. The dough will be sticky so I flour my hands and dust the dough but still end up with dough all over my hands. Just keep dusting with flour until you can work with it — just add it very slowly so that you don’t overdo it with the flour.
4. Press the dough with your hands so that it is about an inch (2 cm) thick. Use a rolling pin if you must but I didn’t need it.
5. Use a biscuit cutter to cut the dough into about a dozen scones. If you don’t have a biscuit cutter go ahead and cut the dough into wedges.
6. Place scones on a baking sheet or a baking stone. Brush with cream and sprinkle the raw sugar on top. — This is optional and you can use milk and regular sugar if you want but it won’t turn out nearly as nice.
7. Bake at 425 F for 12-15 minutes - or until a nice golden colour.
8. Cool on a rack and enjoy!! (My dad had three  )
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01.26.08
Posted in Recipes at 12:09 pm by Christina Austin
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2 broccoli crowns (or 1 bunch of broccoli)
2 tsp garlic flavoured olive oil
1 pinch of chili flakes (optional)
half a lemon
1. Cut broccoli into small florets. Put in a microwaveable dish with a lid and add a 1/4 cup of water. This will be plenty of water. Don’t bother to measure - just put the dish under the tap, turn it on and then off again almost immediately.
2. Microwave on high for 3 minutes with the lid on — no longer — remember, mushy vegetables are disgusting
3. While you nuke the broccoli, heat oil and chili flakes in a large non-stick pan. Medium heat is sufficient.
4. When the three minutes are up, drain the water and add the broccoli to the pan. Sautee for a couple minutes (until there is a little bit of colour on the broccoli).
5. Put broccoli in your serving dish (sometimes I just use the same one that microwaved the broccoli in) and squeeze the juice from half a lemon as evenly as you can over the broccoli and give it a stir so the lemon juice coats all the broccoli.
With the use of the lemon juice (or lime juice) there is no need for salt. The broccoli will be tender-crisp and flavourful and it is the only way I cook it now. Enjoy!!
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09.24.07
Posted in Recipes at 4:54 pm by Christina Austin
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1 large butternut squash or two small squashes*
4 tbsp butter
1 tbsp brown sugar
1/2 tsp nutmeg
salt and pepper
6 slices bacon chopped into 1 cm pieces
1 medium onion finely chopped
6 cups chopped fresh Kale
4 cups chicken stock
1. Peel squash with a good vegetable peeler. Cut squash in half, remove seeds, cut into large cubes and place in a large bowl. Melt 2 tbsp of butter and a splash of olive oil with brown sugar and nutmeg. Pour butter mixture over the squash and stir to coat. Sprinkle with salt and pepper. Be generous with the salt. Bake at 350 F until soft — about 45 minutes.
2. When cooled, lightly puree in a food processor. Add some apple juice or water if the squash is too stiff to puree. You might have to do it in batches if you roast a lot of squash like I do.
3. In a large deep pot (like a cast iron enamel dutch oven) sautee the bacon until crispy. Remove the bacon but leave the fat.
4. Sautee the diced onion in the pot with the bacon fat until soft. Then add the kale in batches alternating with a splash of chicken broth until it is all wilted. While you do this make sure to scrape up the brown bits from the bottom of the pan. Don’t worry, the kale will all fit — it shrinks a ridiculous amount. Season with salt and pepper.
5. Add squash and low sodium chicken broth. Season again with salt and pepper. Bring soup to a simmer and taste again for seasoning. Simmer for about 20 minutes so the flavours blend together nicely.
Serve with reserved bacon sprinkled on top.
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Posted in Recipes at 2:18 pm by Christina Austin
Okay, so this is so easy that I wouldn’t even call it a recipe.
8 boneless skinless chicken thighes
1 jar prepared salsa — use a fancy kind such as pineapple cilantro — basically whatever sounds good to you that is in the grocery store
1/4 - 1/2 tsp chipotle chili powder
1 cup of frozen corn
I like to add some extra seasoning (I have a fajita spice mix that I use or a chili lime seasoning — both salt free seasonings).
When you start to cook the broccoli pour the frozen corn into the casserole dish and put the lid on. This will be enough time to heat the corn through.
Pour salsa into a casserole dish and add the chicken. Bake at 375 F for 30-40 minutes or until chicken is cooked through.
Also works great in the crockpot. Just put chicken and salsa in the crockpot and turn it on.
Serve with rice and your choice of veggies. I usually serve steamed green beans or sauteed broccoli.
Serves 4.
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Posted in Recipes at 2:06 pm by Christina Austin
Serves 2 hungry adults. If you are feeding a family increase the number of chicken breasts, broccoli and a smidge more chicken broth. This is a good recipe for a weeknight meal. It takes approximately a half hour — and that include chopping time.
2 tbsp olive oil
2 boneless, skinless chicken breasts sliced into 1/2 inch pieces
1 onion sliced
1 garlic clove finely minced
1/4 cup chopped dried apricots
1 1/2 tsp moroccan spice blend (available at most gourmet shops and good grocery stores)
1/2 tsp ground coriander seeds (grinding your own in a mortar and pestle provides the best flavour)
1/2 tsp turmeric
sea salt and pepper to taste
1/2 cup low sodium chicken broth
2 cups broccoli florets
a few tablespoons of chopped fresh flat leaf parsley or cilantro for garnish
Juice of half a lemon
1. Heat a large saute pan that has a lid. Add olive oil and chicken. Brown the chicken and then add sliced onion. Saute the onion with the chicken and then add the minced garlic and chopped apricots (you could substitute raisins if you didn’t have apricots).
2. Add spices and stir. Add chicken broth and cook uncovered for a minute ensuring that the chicken is cooked through.
3. Add raw broccoli florets and cover. Cook for 5 minutes max. The broccoli should be bright green and tender/crisp. Don’t overcook your veggies!!! Mushy veggies are NASTY!
Serve with couscous. I prefer whole wheat couscous which can be found in most good grocery stores. I just follow the measurement directions on the package and use low sodium chicken broth as the liquid. I also add a tablespoon of butter, a spinkle of chopped flat leaf parsley and sometimes some toasted pine nuts.
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07.03.07
Posted in Recipes at 10:03 am by Christina Austin
4-6 onions, sliced thinly
1 tbsp olive oil
1 tbsp butter
1 tbsp Worcestershire sauce
¾ tsp thyme or herbes de provence
¼ - ½ cup brandy, whiskey or white wine (I usually use Canadian Club Rye)
4-6 cups low sodium beef broth
1. In a large pot (or dutch oven), heat oil and butter. Add onions and cook on a medium-low heat until lightly caramelized. Stir often and when the onions begin to brown don’t walk away – the rest of the onions will go quickly. It will take approx. 10-30 minutes.
2. When the onions are caramelized, add the herb and Worcestershire sauce. Add the alcohol to deglaze the pan. Finally, add the broth and simmer together for a further 20-30 minutes.
3. To serve: top with croutons and shredded cheese. Place under a broiler until cheese is bubbly and slightly golden.
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06.28.07
Posted in Recipes at 8:00 pm by Christina Austin
1 litre pasta sauce (I usually usually use a marinara style sauce)
1 pkg. jumbo pasta shells
1 large container ricotta cheese
4 oz. goat cheese (room temp.)
¼ cup parmesan cheese, grated
4 cups shredded mozzarella
1 pkg. frozen chopped spinach, thawed
1 egg lightly beaten
salt and pepper to taste
1. Squeeze as much moisture from the thawed spinach as possible (I get my husband to give it a squeeze because his paws are stronger). Put it in a large bowl or food processor along with the ricotta, goat cheese, parmesan, 1 cup of the mozzarella and the egg. Mix well (not too well if using a food processor – otherwise you will end up with green paste).
2. In a large pot (6-8 quarts) full of boiling, salted water add the pasta and cook according to lowest time on the box (a little more al dente than usual). If you cook it too long it can go a bit mushy later. When cooked, drain and rinse with cold water so you can handle it and the pieces won’t stick together.
3. In a large rectangular dish (lasagna dish), sprayed with cooking spray or lightly oiled, spread the tomato sauce.
4. Fill shells generously (but not over-full) using a spoon. Place filled shells close together in pan, on top of the pasta sauce (filled side up). Nestle them into the sauce a little bit. When pan is full, cover the shells with remaining mozzarella cheese.
5. Bake in a 375 F. oven until cheese is bubbly and turning a bit golden in places – about 30-40 minutes.
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Posted in Recipes at 7:15 pm by Christina Austin
2 tbsp olive oil
4 boneless, skinless chicken thighs
4 boneless, skinless chicken breasts
1 red bell pepper, roughly chopped
1 large onion, diced
2 cloves garlic, minced
½ cup white wine (red would work as well)
1 large can chopped tomatoes
1 small can tomato paste
1 1/2 cup low sodium chicken broth
1 tsp sea salt
½ tsp pepper (more if desired)
½ tsp basil
½ tsp oregano
½ tsp herbes de provence
1. Heat oil in a large oven safe pot (an enameled cast iron dutch oven works best) Sprinkle some salt and pepper on chicken and brown in oil. Remove chicken to a plate.
2. Sautee onion, bell pepper and garlic (put garlic in last) until soft. Mix in herbs, salt and pepper. Pour in wine and let simmer for a minute or so. Scrape up brown bits from the bottom of the pot (the wine deglazes the pot). Put in can of tomatoes, tomato paste and broth. Stir to mix well.
3. Return chicken to the pot.
4. Put pot in a 375 F oven for approx. 45 minutes.(if you the stove top pot can’t go in oven – transfer into a deep casserole dish – or just cook on stovetop with the lid on – stirring frequently so it doesn’t stick to the bottom)
I serve this with rice.
Extra tips:
This recipe works very well for a slow cooker. Just brown chicken and sauté the vegetables in a frying pan. Mix liquids together in the Crockpot, then add the veggies and chicken in.
Cook it anywhere from 4-8 hours.
– You could even prep everything the night before (yes even browning the chicken – since it is going right back into the fridge) – then put the whole crockpot (well, not the electric bit) in the fridge until morning.
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06.10.07
Posted in Recipes at 2:53 pm by Christina Austin
The beer and cocoa adds extra flavour and richness without adding heat.
1 lb ground turkey or extra lean ground beef
1 or two bell peppers (any colour), chopped
1 onion diced
1 cup sliced mushrooms (approximate)
2 cloves crushed garlic
2 tbsp olive oil
1 cup beef broth or consommé
1 small can of tomato paste
1 can crushed tomatoes (or diced, whatever you like)
1 can red kidney beans, drained and rinsed
1/2 bottle of dark beer
1 tsp ground cumin
1 tsp basil
1 tsp oregano (I know not traditional, but I like it)
2 tbsp Pure Cocoa (yes, real unsweetened cocoa)
2 tbsp chili powder (use less if you aren’t fond of heat)
I sometimes like to add a chopped up chipotle chili pepper in adobe sauce.
I like to cook chili in a crock pot so I brown the meat in a relatively small frying pan then just add the stuff to the crock pot when it is ready.
1. Brown the ground turkey or beef in 1 tbsp olive oil. Drain off excess fat and spoon or dump browned meat into the crock pot.
2. In the same frying pan add remaining tbsp of olive oil and add all the veggies and garlic and sautée for a few minutes. Just get them heated through and softened a little bit. Then dump them into the crock pot.
3. Now it is really a matter of pouring and stirring. Add the remaining ingredients except the beans (this is to avoid smushing them when mixing the other stuff). Give it a good stir so it is all mixed well. Then add the beans and stir gently.
4. In a crock pot it should cook for at least 4 hours. Stir now and then.
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Posted in Recipes at 2:25 pm by Christina Austin
This is an easy and moderately impressive looking dessert.
1 pkg. Angel Food Cake mix (I used Robin Hood — I didn’t like the no name brand)
2-3 tbsp Pure Unsweetened Cocoa
1. Mix cake according to directions on the package (don’t forget to preheat the oven)
2. Pour a little over half of the still white batter into the Angel Food cake pan.
3. Sprinkle the cocoa into the mix still in the bowl. Fold it in gently but thoroughly. Make sure it is mixed in really well but try not to get all the air out. I haven’t tried using the electric beaters for this part but I think I will next time I make it.
4. Spoon the chocolatey mixture evenly around the top of the white batter in the pan. At this point you could take a chopstick and swirl it around a little bit for a more marbled effect but it is just fine if you leave it.
5. Bake according to directions on the package.
I like to serve it with whipped cream and strawberries. Yumm!!!
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06.09.07
Posted in Recipes at 12:20 pm by Christina Austin
4 skinless chicken breasts
1 cup plain yogurt
One clove of fresh garlic, minced
1/2 onion finely chopped (or green onion would be nice)
1/2 tsp cumin
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp lemon zest
1 tbsp lemon juice
salt and pepper to taste
1. Stir all the marinade ingredients together in a medium sized bowl. When thoroughly mixed add the chicken ensuring it is all coated. Allow to marinade for a few hours at least.
2. When you are ready to grill don’t bother wiping all the marinade off, just give it a light shake and slap the chicken on the hot BBQ. Grill until done. The time it takes depends on how hot your BBQ is and how big the chicken breasts are. Don’t make the BBQ too hot though — a nice medium heat would probably work best since you want the chicken to cook evenly all the way through without it being blackened on the outside.
Discard the marinade — always use proper hygiene especially when handling raw chicken.
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05.17.07
Posted in Recipes at 10:58 am by Christina Austin
2 pork loin chops
1 tsp dry tarragon (or one tbsp fresh)
2 tsp Dijon mustard
2 tbsp lemon juice (go ahead and use bottled since it is easier — I did)
2 tbsp olive oil
salt and pepper to taste
I didn’t measure when I made this the other night but I think this ratio would work.
- Mix dip mix, lemon juice and olive oil in a small bowl.
- Put pork loin chops in a large ziploc bag and pour in marinade making sure both pork chops are covered
- Marinade in the fridge for a few hours (or as long as you want)
- BBQ or bake until done. Cook time will vary with your BBQ (mine is cheap so it takes a while) It would probably take about 20 minutes in a 400 F. oven
I served these with roasted veggies and broccoli sauteed in a few teaspoons of roasted garlic olive oil, hot chili flakes (just a pinch) and drizzled with fresh lemon juice.
As always, follow food safety guildelines
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