Onion Rings

Originally published on February 28, 2014

Who doesn’t love onion rings? They’re so good, and this recipe reminds me of some of the best onion rings on the planet – those that come from A&W. Anyone else think the same? Whatever these rings remind you of, they are delicious and pretty easy to make.

Ingredients:

1 large onion, cut into slices about 1/4″ thick 
1 1/4 cups all-purpose flour 
1 teaspoon baking powder
1 teaspoon salt 
1 egg, lightly beaten 
1 cup milk 
3/4 cup breadcrumbs
Salt to taste 

Directions:

1.) Heat a deep-fryer or a quart of oil in a large Dutch oven to 365 degrees Fahrenheit.

2.) Separate the onion slices into individual rings and set aside. Place the flour into a large bowl and whisk in the egg and milk. Using a fork, dip the onion rings into the batter and then lift out and place on a wire cooling rack to allow excess to drip off.

3.) Spread the breadcrumbs out onto a plate or other shallow dish. One at a time, lift onion rings from the cooling rack and place into breadcrumbs. Scoop the crumbs up and over the onion, pressing slightly to ensure that breadcrumbs stay on onion ring. Lift and tap onion so that any extra crumbs will fall off onion. Repeat with remaining onion slices.

4.) Place onion rings, in batches if necessary so as not to overcrowd the deep-fryer, and fry for 2 to 3 minutes or until they are golden brown. Remove, place on paper towels to drain, and sprinkle with a bit of salt. Repeat with remaining slices.

5.) Serve and enjoy!

Carrot Puree Garnish

Originally published on March 1, 2014

Whenever I’ve made a carrot side dish, I’ve typically made only roasted or glazed carrots(with the occasional carrot salad popping up now and then.) But all the purees being shown on the cooking competition shows (think Chopped and MasterChef,) got me thinking about just really mashing them up really fine. I mean, what does that taste like? And can you use it as a side dish, or is it mainly reserved for garnish purposes? Well, I’ve made pureed carrots now and I’m happy to tell you – they don’t have to taste or look like baby food! In fact, carrot puree has become one of my favourite side dishes, and there’s something surprisingly comforting about it. And it doesn’t need to be reserved for just a side either. Paint or smear it onto the plate (we’ve all seen chefs do that on TV) and you’ve got yourself a bright little garnish that will dress up any plate!

Ingredients:

2 pounds of carrots, peeled and sliced
1 cup half and half cream
2 tablespoons butter 
1/2 cup fresh parsley    
Salt 
Pepper 

Directions:

1.) Place carrots in a medium saucepan, cover with water, and bring to a boil over high heat. Meanwhile, place cream and butter in a small saucepan and warm over low heat on a separate burner. Be sure not to keep an eye on it, as cream will boil over very quickly.

2.) When carrots are fork-tender, drain and place them in a food processor. Add cream and butter mixture, parsley, and season with salt and pepper. Puree until entire mixture is smooth.

3.) Serve and enjoy!

Cold Oven Roast Beef

Originally published on March 2, 2014

There are all kinds of ways you can make roast beef, but this is one that I find most fascinating – letting it cook in a cold oven. Yes, it does go against everything you know about cooking and yes, you will be nervous for the entire 2+ hours it needs to be in there for. But trust me. Trust the process. Your beef will cook and it will be delicious. Just be sure to treat it like a souffle in that you cannot open the oven door. As long as you keep to that, you and your roast will be just fine.

Ingredients:

1 eye of round roast, about 3 pounds, room temperature
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon dried thyme
6 cloves garlic, minced or finely chopped

Directions:

1.) Rinse your roast and pat it dry. Combine the pepper, salt, thyme, and garlic. Rub all over the roast and let sit for about half an hour.

2.) Meanwhile, preheat the oven to 500 degrees Fahrenheit.

3.) Place roast in a roasting pan, fatty side up. Place roast in the oven and cook for about 25 minutes.

4.) Turn oven off and allow to cook for 2 1/2 hours for medium rare, about three hours for medium. You probably won’t get the temperature of the roast any higher than this so choose another method if you like your beef medium-well or well done. And remember – do not open that oven door! 

5.) Remove from oven, tent with foil (you still have to let those juices settle outside  of the oven) and let rest for about 10 minutes.

6.) While waiting if you’d like, you can pour pan juices into a saucepan and boil rapidly on the stove, reducing it by about half.

7.) Serve and enjoy!

Chicken Involtini

Originally published on March 4, 2014

This is another one of those recipes that I first saw on MasterChef (MasterChef Canada, to be exact) and knew that it was something I had to try. It sounded so interesting to me, and while I had stuffed chicken breast in this way before, I had no idea that it actually had a name and that it was from one of my favourite food regions in the world – Italy! You can stuff it with just about anything that you happen to have on hand. I chose mozzarella, spinach and prosciutto.

Ingredients:

4 boneless, skinless chicken breasts
4 slices prosciutto 
1 package frozen spinach, thawed and squeezed dry of all moisture
4 thin slices fresh mozzarella 
2 cups spaghetti sauce or very high quality tomato sauce
Salt 
Pepper 
1 teaspoon garlic powder 
3 tablespoons olive oil 

Directions:

1.) Rinse the chicken breasts and pat them dry. One by one, place the chicken breasts into a large resealable bag or between two sheets of plastic wrap. Using a meat tenderizer or a rolling pin, pound chicken until it’s an even thickness of about 1/4″ thick. Remove one breast when finished and continue with remaining chicken breasts.

2.) Lay all pieces of chicken out flat, ensuring that the smooth side of the breast is face-down, and season with salt, pepper, and garlic powder. Onto each chicken breast lay one piece of prosciutto, about 1/2 cup of spinach, and 1 slice of mozzarella.

3.) Starting from one end, roll chicken up tightly so that the filling spirals inside, and secure tightly with kitchen twine – either one in the middle of the breast, or one on each end, depending on how large your chicken breasts are.

4.) Preheat a grill to medium heat and drizzle chicken breasts all over with olive oil. When hot, place chicken breasts on the grill and cover either by closing the lid on an outdoor grill or by placing aluminum foil over an indoor grill. Cook for about 20 minutes, turning a quarter turn every five minutes or so to ensure that all sides are evenly cooked.

5.) While the chicken is cooking, place the spaghetti sauce in a small pan over medium heat, cover, and heat just to warm through.

6.) When chicken is finished cooking, rest for about five minutes before removing twine, cutting in half, and placing on a pool of sauce on a plate.

7.) Serve and enjoy!

Veggie Dip

Originally published on March 5, 2014

The thing that scared me the most about doing this reduced-carb thing for the month of March was the fact that I would have to say good-bye to snacking as a whole. But just like everything else, you can still snack – even as much as you want – if you know how to do it. So while my chocolate bars and my potato chips will have to wait a few more weeks before we’re reunited, I can still enjoy something else that has actually always been one of my favourite snacks – veggies and dip! It’s really very much like the dip recipe I gave you awhile back for chips and dip, but replace the onions and spices with lots and lots of fresh herbs. And remember, if you’re doing the lower carbs with me this month, don’t worry about the fat in this dish. We’re allowed as much of that as we want!

Ingredients:

1 cup mayonnaise 
3/4 cup sour cream 
1/4 cup fresh dill, chopped 
1/4 cup fresh chives, chopped 
1/4 cup fresh basil, chopped 
Salt 
Pepper 

Directions:

1.) Place everything in a bowl and stir thoroughly to combine. Place in fridge for at least two hours to allow flavours to marry.

2.) Serve and enjoy!

Ginger Beef

Originally published on March 6, 2014

I love flank steak. In fact, I love it so much that I’m willing to say it’s my favourite type of steak. Yes, I’d even put it over sirloin and rib-eye, particularly when we’re talking about weeknight dinners. I just think it’s that good. And I think a few years ago it used to be one of the cheaper types of cuts you could find, but that’s just not the case anymore. It’s certainly not the most expensive cut you’ll come across, but it’s not the cheapest either. I still think it’s worth the few extra bucks to bring that flavour to your dinner table and when it’s time to do so, I’m always looking for different things to do with it. This ginger beef recipe is also one of my favourites, and makes a great main when you’re doing Chinese at home, or just want something really tasty.

Ingredients:

1 flank steak, sliced very thinly
3/4 cup cornstarch
1/2 cup water
2 eggs
1 large carrot, julienned 
3 green onions, thinly sliced 
1/4 cup fresh ginger, grated or minced
5 garlic cloves, grated or minced
3 tablespoons soy sauce 
4 tablespoons rice vinegar 
1 tablespoon sesame oil 
1/2 cup sugar
3 teaspoons chili pepper flakes 
1 cup of canola oil, for frying 

Directions:

1.) Place cornstarch in a large bowl and very gradually whisk in water.

2.) Beat eggs into mixture.

3.) Add beef and toss to coat.

4.) Place canola oil into a wok or large pot and heat over medium-high heat until the oil is nearly smoking.

5.) Working in batches, add beef to the oil and cook, stirring with a fork frequently to keep pieces of beef separate. When one batch is done, remove and place on paper towels to drain. Repeat with remaining pieces of beef.

6.) Drain all but one tablespoon of oil out of the pot and add carrots, onion, ginger, and garlic – in that order.

7.) Fry very briefly, stirring the entire time.

8.) In a separate bowl combine the soy sauce, rice vinegar, sesame oil, sugar, and chili pepper flakes. Add to vegetable mixture in the pot.

9.) Bring the entire mixture to a boil and then add beef back into the pot. Stir to thoroughly combine all the ingredients and cook just until all ingredients are warmed through.

10.) Serve and enjoy!

Italian Sausage and Peppers

Originally published on March 7, 2014

What’s to say about this classic Italian dish? It’s salty, savoury, and has the tiniest bit of zip from the vinegar you add to the peppers right at the end. Whenever I cook Italian sausages I always boil them first to cook them through, and then grill or saute them to get that ‘snap’ that you must have when eating sausage of any kind. I do know some people are adverse to the thought of boiling any kind of meat so if that’s you, just cook them in the pan until they are cooked almost completely through, remove, and then add them back in at the end for about five minutes to warm them back through and cook them entirely. And the colour of the peppers also doesn’t matter at all – just use whatever you happen to have on hand.

Ingredients:

5 or 6 Italian sausages 
1 red bell pepper, thinly sliced 
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 large onion, thinly sliced
2 cloves garlic, grated or minced 
3 tablespoons olive oil
2 tablespoons red wine vinegar 
1 tablespoon dried oregano 
1 tablespoon dried basil 
1 tablespoon dried parsley 
1 teaspoon hot chili pepper flakes 
Salt 
Pepper 

Directions:

1.) Bring a large pot of water to a boil. Add sausages and cook for about 10 minutes, just until the sausages are almost completely cooked through. When they’re finished cooking, score sausages (about three scores on each,) remove and set aside.

2.) Heat olive oil in a large skillet over medium-high heat. When hot, add sausages and sear for just about two minutes on each side to get a nice sear on the casing. Remove from the pan, set aside, and turn heat to medium-low.

3.) Add oregano, basil, parsley, and chili flakes to the oil inside the pan. Cook for just about 30 seconds before adding in this order: onions, peppers, and garlic (the key here is really just to add the garlic last so that it doesn’t burn.) Stir to coat everything in the oil, then cook for about 10 minutes on low heat until the vegetables have softened but aren’t carmalized. Add red wine vinegar and stir.

4.) Add sausages back to the pan, cover, and allow to cook for another five minutes or so, just until the sausages are completely cooked and warmed through.

5.) Place peppers and onions on a large platter, arranging sausages on top.

6.) Serve and enjoy!

Cucumber and Tomato Salad

Originally published on March 14, 2014

I’m one of those people that doesn’t see a whole lot of point in having lettuce in salads. I mean, I have nothing against lettuce per se, but when there are so many other delicious vegetables, what’s the point? In Caesar salad, I get it. It’s a main component. But when it comes to just regular ol’ green salad, I’d much rather just leave it out. (Is it even considered ‘green’ salad then? I don’t know, but I digress.) Due to my lack of love for this particular leafy green, I came up with this basic tomato and cucumber salad. Throw together my two favourite ingredients from any salad, dress it in basic oil and vinegar, and add some fresh herbs for good measure. The result? A yummy salad without any of that leafy stuff weighing it down.

Ingredients:

1 English cucumber, quartered and cut into bite-size chunks 
10 – 15 cherry or grape tomatoes, quartered 
1/2 cup fresh parsley, chopped 
1/2 cup olive oil 
1/4 cup white vinegar 
1 tablespoon sugar
Salt 
Pepper 

Directions:

1.) Place cucumber, tomatoes, and parsley in a large bowl.

2.) In a separate bowl, or in a mason jar, place olive oil, vinegar, sugar, and salt and pepper. Whisk or shake together, taste, and adjust seasoning if necessary.

3.) Pour dressing over vegetables and stir thoroughly to combine.

4.) Serve and enjoy!

Sweet and Sour Cucumbers

Originally published on March 15, 2014

Yesterday I gave you a classic recipe for a cucumber and tomato salad, which is always a big hit at our table. But I recently discovered a side dish that might just replace that salad. You take away the oil and the tomatoes and replace it with sugar (just a touch for those that are on a low-sugar diet,) and fresh or dried dill. When I first made this I only had dried dill in the house, but I’m making it again tonight and can’t wait to try it with fresh. I’m betting it’s just going to be that much better!

Ingredients:

1 English cucumber, thinly sliced (preferably with a mandolin if you have one) 
1 teaspoon salt 
1/2 cup white vinegar 
1/4 cup fresh dill, finely chopped
1 1/2 tablespoons sugar 
1/2 teaspoon freshly ground black pepper

Directions:

1.) Place cucumber slices in a colander in a clean sink. Sprinkle with salt and toss so that all slices are coated. Allow to stand for 15 minutes, tossing again every few minutes.

2.) Meanwhile, place the vinegar, dill, sugar, and pepper in a large bowl and stir until the sugar dissolves.

3.) Drain cucumbers and pat dry. Add cucumbers to the bowl with the dressing and toss again to thoroughly coat cucumber slices with the dressing.

4.) Place in the refrigerator for at least 15 minutes, but up to two hours to allow all flavours to marry.

5.) Serve and enjoy!

Chicken Fried Cauliflower

Originally published on March 17, 2014

If you follow me on Facebook you might remember when I told you last week that experts were now saying that cauliflower is the new kale. I didn’t come up with that all on my own. I watched Bethenny Frankel talk about it on her show, when she had Chef Ilan Hall as her guest. It was him that made that bold revelation, and he brought a few recipes to prove his point – including this Chicken Fried Cauliflower. It sounded like the perfect thing for the low-carb diet I’m trying this month and so I got to work in the kitchen. I couldn’t believe how good it tasted! Even without the gravy it has a delightful buttery taste and of course, is much lighter than the traditional steak dish. I warn you that there is a bit of flour in this recipe, but I wouldn’t worry about it too much. You’re having cauliflower as your main for heaven’s sake! Also, if you’re feeding more than two people with this, you might have to use two heads of cauliflower, to get those steaks just right, but save all those other little flowerets. I have lots more in store for them this week.

Ingredients:

3 thick 1″ slices of cauliflower, taken from the center of the head
2 eggs, lightly beaten
1/2 cup flour, plus 1 tablespoon
2 teaspoons paprika, divided
1 teaspoon cayenne pepper, divided
A couple cups of canola oil (enough to have about an inch in your pan)
1 tablespoon butter
2 cups chicken stock 
Salt 
Pepper 

Directions:

1.) Place the cauliflower slices gently into a large skillet and pour in 1/4 inch of water. When the water comes to a boil, reduce heat to medium-low, cover, and gently steam the cauliflower until it’s just tender when you pierce it with a fork, about 10 minutes. Gingerly take the cauliflower out and place it on a plate, allowing it to cool enough that you can handle it.

2.) Place 1/2 cup of flour in a medium-sized bowl, and the eggs in a separate medium-sized bowl. Season both sides of the cauliflower slices (gently) with salt, paprika, and cayenne pepper.

3.) Empty any remaining water out of the large skillet, wipe dry, and place canola oil into the same skillet. Heat over medium-high heat.

4.) Meanwhile, dip the cauliflower into the egg, coating both sides, and then transfer immediately into the flour mixture.

5.) When all cauliflower slices are coated and oil is hot, place slices gently into the oil and fry on one side for about three minutes. Very gently flip and fry on the other side for another three minutes.

6.) While cauliflower is frying, melt 1 tablespoon of butter in a small saucepan. When melted sprinkle in one teaspoon of paprika and 1/2 teaspoon of paprika. Whisk in one tablespoon of flour and cook for about one minute. Slowly whisk in chicken stock and cook for just a few minutes, until mixture is thickened. Add to gravy salt and pepper to taste.

7.) Plate cauliflower steaks either with gravy drizzled over top, or served on the side.

8.) Serve and enjoy!