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Barb’s BBQ Turkey Breast Recipe

Looking for an alternative to a large roast turkey for Thanksgiving or Sunday Dinner, this recipe is perfect for those occasions when you want turkey and just want enough for delicious sandwiches leftover. It is so delicious and very suitable for serving company.

BARB’s BEST: BBQ TURKEY BREAST

I created this recipe after seeing turkey cold cuts in the store covered in spices & thought I can do better & without nitrates

Ingredients

1   large fresh turkey breast (1.5kg/3lb)

Rub with:

1 tblsp sunflower oil

2 tsp Curry Powder

1 tsp ground Coriander

1 tsp Paprika (smoked if desired)

Fresh ground pepper

½ cup sweet onion salad dressing

2 or more sundried tomatoes (I use organic sulphite-free)

Directions

Blend together Onion salad dressing & sundried tomatoes. Baste Turkey breast with mixture. Maintain hot BBQ with burner directly under Turkey breast turned off. On my BBQ it took 2 hours to cook with 2 burners on high & 2 turned off.

Variation: If using boneless turkey breast make extra sundried tomato mix spread on flattened breast roll up & tie with butcher twine. Using either version check with meat thermometer to avoid over-cooking.

Bon Apetit!Autumn vibrance

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Last night I assembled what was in the fridge on the counter for dinner. One large salmon steak cooked (our eyes were bigger than our stomachs so we each only ate half the night before) A small bowl of stir fried zucchini, onion and spinach (leftover) A bag of new red potatoes and 1 package of tomatoes on the vine. The tomatoes were begging to be used soon, so voila Speedy Roasted Tomato Potato was the result. We loved it. Hope you do too.

12 ozs cocktail size tomatoes

3 med new red potatoes

1 vidalia onion

2 tblsp olive oil

1 tsp oregano

½ tsp basil

pepper to taste

½ tsp sea salt

freshly grated parmesan cheese

Preheat oven to 400 degrees. Line baking dish with parchment paper. Scrub potatoes, prick with fork microwave 3 minutes. Remove slightly cooked potatoes, cut in 6th‘s, Cut tomatoes in ¼’s, and thinly slice onion. Drizzle olive oil over all, stir and add herbs with pepper and salt. Stir. Grate desired amount of parmesan over top. Bake uncovered for ½ hour. Serve.   Health bonus- this ” mediterranean diet” type dish is lycopene rich and gluten free.

Bon Apetit!

tomato-on-the-vine

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Super Saturday BBQ

I would be a poor Flexitarian if I didn’t include an occasional beef recipe. I have set a target of once a month for beef. My son’s are coming home soon and won’t be entirely happy about this. When we have beef it is going to be really good! My oldest son will love this steak recipe I developed after he went out west.  For Derek and all you beef lovers here’s a really good one.

Flank Steak- Korean Style

Ingredients

1 tblsp. Costco Chicago Chicken seasoning blend

(our favourite, or sub steak blend spice mix)

¼ cup Soya sauce/ or Tamari sauce

1 tblsp. honey

1 tsp. crushed chili  flakes

2  large cloves garlic chopped

2 tsp. sesame oil (toasted) or sub olive oil

bunch chives (snip with scissors ½ in. pieces)

2 lbs or 1kg flank steak

Sea salt (Fleur de Sel) if available (adds a special touch)

Directions:

1. Prepare meat by cutting thin grooves in meat in a diamond pattern before marinating. Allow meat to sit covered at room temp for 15 min. or so to remove chill.  In a shallow dish combine seasoning, soya or temari sauce, honey, crushed chili flakes, garlic, sesame oil, chives, and a drizzle of vegetable oil. Marinate for 10-15 min. maximum.

2. Preheat BBQ to High.  Preheat your BBQ grill pan. Add meat and cook 5 min. on each side for med. rare, 7- 8 minutes for medium-well doneness.

3. Let meat rest 5 minutes prior to serving. Thinly slice the meat against the grain Serve with Fleur de Sel and a garnish of chives.

Decidedly Delicious! Unbelievable with garlic mashed potatoes.

Bon Apetit!derek-shannon-falls-bc3

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Sometimes Dinner is all about the “Luck of the Draw’- what’s in the fridge, what you feel like & how much effort you want to put in to it. Sometimes it’s a Hit! & others a Miss! I’ll never forget some of my mothers creative ‘Misses’ My siblings will be hard pressed not to laugh out loud when they remember the fiasco of the “Coke Salad”, Mom made a huge bowl of this concoction of Coke, cherries and I don’t remember what all, after the first obligatory taste no one wanted any more.

I wish I could say I’ve never had a ‘Miss’, but to be honest I had to ask my husband and sons to remind me of the worst dinners ever. I guess I’ve gotten proficient enough that there aren’t any standout failures they can remember at the moment. Maybe they’re just being nice to the cook.

Sometimes I will experiment imagine a flavour combination and try to duplicate it. Occasionally if I eat something exceptional in a restaurant I will try to decipher the combination of ingredients and flavours in order to try & recreate it later at home (usually with some success) My latest Delicious experiment using the ingredients on hand I’ll call-

Fredo Sole

Ingredients

12 filets of sole

1 roasted red pepper

1/3 pkg light cream cheese

½ tsp ground coriander seed

1, 1/2 tsp paprika

2 cloves of garlic smashed

1 tsp fresh thyme

salt & pepper

Soften cream cheese, blend spices and garlic in with pestle or spoon. Cut roasted pepper into pieces about an inch and a half by a quarter inch. Wash filets lay on paper towel. Line large low baking dish with parchment paper. Using a spoon put about 1-2 tsp cream cheese mix on wide end of filet add a couple of pieces of red pepper scattered on surface. Gently roll, place roll end down on baking dish, drizzle with a little olive oil & a sprinkling of paprika and pepper.

Bake at 350 degrees approx. 20 minutes or until fish flakes with a fork.

Bon apetit

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dscn0449A rainy spring day seems like the perfect time to make a pot of homemade soup. Its pouring here today so while the garden soaks up Mother nature’s bounty I’m going to go make some hot nourishing soup.

Pumpkin Soup

Recipe information: I first made this soup in the fall of 2006. Jay’s 1st year of College, it quickly became a favourite. Best made with fresh pie pumpkin (use butternut squash if pumpkin not available or a combination) The bright and beautiful flesh of the  pumkin and butternut squash are rich sources of nutrient prized for their hefty doses of the antioxidants vitamin A and beta-carotene. It feels great to eat something that is as good for you as it is to eat.

Ingredients

1 small sweet pumpkin (aka. Pie pumpkin)

Or 12 cups peeled and large cubes Butternut Squash

3 carrots sliced

1  large onion

2  stalks celery

1  large piece celery root (aka celeriac)

2  small cloves garlic

2  tblsp. Butter

2 sprigs thyme

½ tsp ground coriander seed)

2-3 tblsp. Curry Powder (optional- jazz up flavour)

1 bay leaf

1 carton organic chicken or vegetable broth

add water or milk to obtain desired thickness

Pinches of salt and pepper.

generous pinch of nutmeg

Directions

  • Peel pumpkin or squash. Cut in half discard seeds. Chop pumpkin into cubes (approx 12cups)
  • Chop onion & celery. Mince garlic. Saute until onion softens 3-4 min. Stir in pumpkin. Add thyme, bay leaf and coriander. Stir. Add broth.
  • Bring to a boil, reduce heat. Cover & simmer 20min. or until pumpkin is soft. Remove thyme & bay leaf.
  • Puree with hand held blender or food processor until pureed, then strain back into saucepan. (My family actually prefer this soup not too smooth)
  • If soup is too thick add more broth. Keeps well refrigerated up to 3 days.
  • Just before serving garnish with cream, nutmeg and a pinch of salt.

Bon Apetit!

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Friday dinner is usually something quick & easy. My son loves this and now makes his own spiced up version. Jay likes to use flavoured cream cheese.

Jays favourite Alfredo Sauce

Recipe information: Use this recipe for pasta or stir fried chicken (with loads of lovely fresh greens to balance flavor)

Ingredients
1/8-¼ cup butter
½ cup light cream cheese 
½ cup or more milk 
1-2 cloves garlic smashed. 
1/8-1/4 cup parmesan or romano cheese
 pepper
 salt 
 
Directions
1. Saute garlic in butter.
2. Stir cream cheese into butter stirring constantly
3. When cream cheese & butter smooth gradually add milk. To finish add parmesan. 
4. Bring mixture to gentle boil until thickened.  Can be simmered (covered) in microwave. 
5. Season with salt & pepper as desired. Serve with a little parmesan for garnish.
6. Adjust quantities to suit desired thickness.
Bon Apetit!

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Much easier to make this salad in summer when seasonal vegetables may be had locally. A great hit any time of year though.

Barb’s Version of 100 Mile Salad +-

10 small red potatoes

1 bunch new carrots

½ lb green beans sliced diagonally

8 oz cremini or other mushrooms, sliced

1 zucchini or eggplant quartered and sliced

2-3 cloves garlic smashed

1 bunch green onion/ chives chopped or to taste

1/3 cup wild rice (cook & chill)

1can red kidney beans (I used organic) (rinsed)

4 or 5 radishes sliced

8-10 cherry tomatoes cut in halves.

½ cup or as desired Bocconcini Pearls or Mini (cheese)

Fresh dill

1 tblsp chopped capers (Optional – adds extra anti-oxidant punch)

Balsamic vinegar

Olive Oil

Pepper / Salt

Bring potatoes to a boil. Simmer , in last 5 minutes add carrots and green beans. (Be careful not to overcook) Saute Mushrooms, sliced zucchini and garlic briefly. Combine all ingredients Chill to let flavours marry. Bon Apetit!

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