Category Archives: Stuffings & Side Dishes

Squash zucchini and shallot bake

zucandsquash

Are Starches ruining your complexion? Do you miss potatoes like crazy but must reduce your carbs? Then this zucchini, yellow squash and shallot bake is just for you! What an simple and elegant dish to accompany a roast, baked fish or scrambled eggs. If you add tomatoes you’ll have a completely deconstructed ratatouille ! It’s extremely fast to make , it took us 1 minute  of prep time  and 20 minutes of baking. A great recipe to keep in mind if you have unannounced extra guests!

 

Ingredients:( for 4 side portions)

1 large zucchini
2 medium yellow or crooked neck squash
1 Shallot
1 medium carrot 
3 Tblsp extra-virgin olive oil
1/4 tsp kosher salt
fresh ground black pepper to taste
1/4 tsp herbs de Province

With a mandolin on number 1 ( or thinnest size) slice zucchini, the squash, the carrot and the shallot into a large bowl. Carefully toss with olive oil, and the condiments.. Arrange mixture  in a 8×4 loaf pan and bake for 2o minutes  in a 325 degree oven. The vegetables will be cooked but still crisp  and not mushy! Use a pair of cooking tong for serving or to arrange on serving platter. Enjoy!

 Tools:

Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black Kyocera 10.5-in. Double-Edged Ceramic Mandoline Slicer with Handguard, Black 

Get the advantage of ceramic using this Double-Edged Mandolin, the perfect tool for quickly and evenly slicing vegetables and fruits. Made by Kyocera, leading manufacturers of professional knives, the double ceramic edge is second only to diamonds in sharpness and holds it’s edge 10 times longer than stainless. So sharp, it makes it a cinch to create paper-thin slices of food like potatoes, carrots, jicama, cucumbers, squash or apples, to name a few. Won’t discolor or rust. Safety handguard included. Dishwasher safe.

 


OXO 16-in. Mandoline Slicer OXO 16-in. Mandoline Slicer 

OXO’s very versatile V-Blade Mandoline slices fruits and vegetables with ease. Four blades and a simple height adjuster let you make straight slices, crinkle cuts, French fries and julienne strips in a variety of thicknesses. The blades store on board and are easily removable for cleaning. We’ve added bonus cubing blades for large or fine dice too! A textured surface keeps food from sticking to the Mandoline and the food holder securely holds food and protects your fingers. The handle and turning knob are soft for comfort and non-slip feet keep the Mandoline secure on your work surface. Fold the feet and lock the Mandoline for compact and safe storage. Hand wash the blades; the Mandoline body and food holder are dishwasher safe. Features Include: Sharp, V-shaped blade of hardened stainless steel easily slices both firm vegetables like potatoes and soft fruits like tomatoes Straight and wavy blades for straight or crinkle cuts Four easily adjustable slice thickness settings: 1.5mm, 3mm, 4.5mm and 6mm Julienne blades for French fries or fine julienne strips Straight, wavy and julienne blades conveniently store on board and remove for cleaning Bonus cubing blades for large or fine dice store in a handy box Soft handle and turning knob for comfort and non-slip feet for safety Textured runway keeps food from sticking Food holder securely holds food and protects fingers Mandoline locks closed and feet fold in for safe and compact storage Hand wash blades. Mandoline body and food holder are dishwasher safe

 


 

 

 


Ham Pot Pie

ham-pie

So Christmas is gone and now you have a ton of leftover ham. What do to besides omelets and sandwiches? How about a whole new meal: a ham pot pie! Al it takes is two pie crusts, some ham and veggies of your choice.  We used readily available frozen peas with provided a subtle sweetness and wonderful texture . We also added raw, unmixed eggs as binders. The eggs fill in all the nooks and crannies left between the ham and peas.
The recipe is enough to make a whole pie, 4 well stuffed  individual pockets or 12 appetizer size minis. Try the excellent for the New Years buffet. Leftovers never tasted this good!

Ingredients ( for 1 pie)

1 pie crust ( top and bottom)
2 cups chopped ham
1/2 cup frozen peas ( defrosted)
2 eggs

Preheat oven to 325 degrees, bake bottom half of pie for 5 minutes. Meanwhile mix ham with peas, you will not need to season since the ham has more than enough flavor. Remove from oven and fill with ham and peas mixture, make two small depressions in the mix, crack  eggs carefully ( trying not to break the yolk) and place one in each depression. Cover with the remaining pie crust and seal the sides gently. Pinch top with fork ( 4 times) and  place back in the oven . Let bake for 25 minutes or till pie crust is golden to your liking.  Remove from oven and let stand for 20 minutes. Cut and serve.

Rich Flavor Turkey Basting

roasted-turkey

 

Tired of butter and herbs? Want to jazz up your holiday turkey with some richly flavored basting?
Try some of our favorites! Basting sauces can be made in double quantities to serve as a side sauce together with the traditional cranberry and  gravy. For best flavor results, basting should be done in the last 45 of cooking time. 

Honey-Mustard  ( makes 1 cup):

1/2 cup dijon mustard
1/4 cup clover honey ( room temperature)
1/4 cup olive oil
salt and pepper to taste

In a medium bowl, mix  the olive oil with the honey with a whisk  till it changes to a paler color and slightly thicker texture. Add salt and pepper if using and then incorporate the mustard. Stir till it completely mixed.

 

Spicy Chipotle basting sauce ( makes 1 cup):

1/2 cup tomato paste
2 chipotle peppers chopped
3 Tbls olive oil
3 tbls sugar
salt and pepper to taste

Place all ingredients in food processor and mix till smooth ( about 2 minutes). The mixture should now have consistency of ketchup : just enough viscosity to stick to the back of a spoon and to a turkey breast 🙂

Can’t find Chipotle peppers? Use  2 tbls of cranberry sauce mixed with 1/2 tsp hot sauce and 1/2 tsp of liquid smoke

 

 

 

 


Ricotta and Sun-dried Tomato and Spinach Pie

 

This is what comfort food is all about! In this pie, ricotta combines with spinach and tasty sun-dried tomatoes to create a wonderful  crowd-pleaser. Great for brunch, lunch , the holidays, or for a delectable meat-free dinner.  It’s best make to make 2 together. Eat one for dinner and slice a piece for lunch . The flavors combine and taste even better the next day!!

Ingredients: (For each 8 inch pie)

1 pie crust (top and bottom)
2 cups fresh ricotta
1 cup fresh spinach, blanched or 1 cup frozen ( defrost in microwave, pour out excess liquid)
1/2 cup sun dried tomatoes, julienned
1 chopped shallot
2 Tbls oil
1/4 cup grated parmesan cheese
1/8 tsp freshly grated nutmeg
pepper & salt to taste
1 beaten egg (to use as egg-wash), replace with milk for egg-free

Heat oven to 375 degrees. Sauté the shallots, turn the heat off and in the same pan incorporate the spinach, sun dried tomatoes and the nutmeg. Mix in the grated cheese and the ricotta. Taste for salt & pepper.

Spoon the mixture in the pie crust, put on top crust. Seal the sides, prick the top with a fork. Paint with the beaten egg and cook in the oven for 35-40 minutes or until the piecrust is cooked. Let cool for 15 minutes and serve. This pie is also great cold.

Quick Creamed Spinach Bake

According to USA Weekend  spinach is a low carb, low calorie , nutrient-packing super food. Bust none needs to know that while they are enjoying this deliciously creamy spinach bake.

Ready in a jiffy and so easy to make! It’s just the perfect solution when you need an extra dish and have no time. Use reduced fat cream cheese to reduce fat and cholesterol.

Ingredients: for 6 servings

2 10 oz packs or frozen spinach, defrosted with liquid squeezed out
1 8-oz package cream cheese
2 Tbls olive oil
1 medium chopped onion
2 Tbls grated parmesan cheese
3 eggs beaten
1/8 tsp ground nutmeg
1/8 tsp fresh ground pepper ( or to taste)
salt to taste

Preheat oven to 350 degrees. Meanwhile in a large sauté pan, brown the onions in the olive oil, add the spinach and the cream cheese the nutmeg and the salt & pepper, mix well. Remove from heat and add the eggs. Pour mixture into and oven proof container or into individual ramekins sprinkle with the grated cheese and bake for 30 to 35 minutes. Serve as a side dish to your favorite roasted meat and enjoy!