That’s right. I said salad. No truffles, cupcakes, chocolates, cookies, mousses or cakes. Salad. It’s February and I know for me, it’s my natural instinct to commit “carbicide” — I want to make a cake and some peanut butter cups and cookies and stuff them into my face. But I’m going to be controlled and dedicated to eating healthily. Seriously, the party’s over. I’ve been on a binge ever since the beginning of December and now my pants are getting tight and my boobs are looking huge and I’ve got to take control. So. Here’s your Valentine Guilt-free Salad. It’s delicious anyway and it looks cute. Continue reading
This is a great time of year to pull out the slow-cooker and figure out how to cook with it. I use it as often as possible because it means I’ve dealt with my dinner-making obligation early in the day and I can move on to other fun stuff – like baking and eating baking. Besides that, everyone should know how to make a pot roast, it’s a Canadian staple dinner.
Anyhow, I bought a grass-fed beef sirloin tip roast – it works well for pot roast — or use a blade or other tough chunk of beef. We’ll be cooking it low and slow so all those fibrous strands of meat will break down in the process, all the while providing some great flavour. I chose ‘grass-fed’ because that is what cows are supposed to eat naturally and I believe that it is way, way more healthy to eat this kind of beef.
You will need to make a flavour base to cook this in. Follow along with what I’ve used, but please feel free to stray from this guideline and use what you like and/or have on hand.
Slow-Cooker Pot Roast
2-3 lb beef roast (blade, sirloin tip)
2 medium onions, diced
3 cloves garlic, diced
1 cup beef broth
1/2 cup red wine (I used shiraz – use a good wine)
1/4 cup balsamic vinegar (use any kind)
2 tbsp Worcestershire sauce
2 tbsp tamari or soya sauce
2 tsp ground ginger
1 bay leaf
1/4 tsp ground cloves
1 tbsp chili garlic sauce
1/2 cup salsa
1/2 cup bbq sauce
ground black pepper
to thicken gravy:
1/2 cup water mixed with 2 tbsp cornstarch
Turn slow-cooker on to high. Spread diced onions along bottom of cooker. Unwrap and wipe off roast. Sprinkle with salt and pepper. In skillet, heat 1 tbsp butter until melted over med-high heat. Brown roast on all sides. Place browned roast on top of onions.
In separate medium-sized saucepan, put in the rest of the ingredients (except water and cornstarch). Bring to a boil and stir. Pour mixture over beef roast in slow-cooker. Cover and cook for 6-7 hours on low, or 4 hours on high. When roast is tender (can pull apart with a fork), remove from liquid to a plate and tent with foil. Mix up water/cornstarch mixture and stir into liquid in slow cooker (on high). (If there is alot of fat on top of liquid, remove as much as possible before doing this). When thickened, pour into a gravy boat. Slice meat. Serve with horseradish (or beet horseradish – even better)…boiled or mashed potatoes and carrots – or for a healthier, lower carb option – pureed cooked cauliflower and a green salad. Cheers.
I love turkey burgers…so thought I’d try this recipe when I saw it in the Kingston-Whig Standard while I was waiting for my oil change. I’m not the type who would ever make a ground beef meatloaf, it just doesn’t turn me on at all….but I’m all about the turkey so… Give this a try, it’s easy and it’s seasonal with finely diced apples in it. The recipe calls for 2 pounds of ground turkey, so I divided it into two 8 x 4 aluminum loaf pans, instead of one large loaf (but go ahead if that’s the size loaf pan you have on hand)-one for dinner, one for sandwiches the next day. I enjoyed both, but let’s face it, a meatloaf sandwich is special and this one does not disappoint.
Turkey Apple Meatloaf
adapted from Foodland Ontario
1 tbsp vegetable oil
1 medium apple, finely diced
2 cloves garlic, minced
2 small or 1 large firm apple, finely diced
1/4 cup chopped fresh parsley (if you have it, I didn’t use it)
2 lb ground turkey
1 egg yolk
1/2 cup bread crumbs
1 tbsp dijon mustard
2 tsp worcestershire sauce
1.5 tsp salt
1/2 tsp freshly ground pepper
2 tbsp bbq sauce (I used PC Louisiana style mustard based bbq sauce)
In large skillet, heat oil over medium heat. Add onion, stirring occasionally.
Stir in garlic and apples; cook for about 3 minutes or until apples are tender. Remove from heat. Stir in bread crumbs and parsley, if using.
In large bowl, combine ground turkey, egg, mustard, Worcestershire, salt and pepper; stir in apple mixture until well combined.
Press turkey mixture lightly into two 8 x 4 aluminum loaf pans sprayed with cooking spray. Spread bbq sauce over top of loaf (loaves). Bake in 350°F (180°C) oven for about 40 minutes to 1 hour or until digital rapid-read thermometer registers 165°F (74°C).
[Hi everybody, it’s been awhile…I’m back from cottaging and I have been cooking like a maniac– I just have had no time to document it. Here’s a great recipe to start off.]
What the hell is Shish Tawook you say? It’s delicious, that’s what. This recipe comes to me from Michelle Blandford-Duggan–she told me she loves this recipe …and so I tried it, and I’m so glad I did (and so was my family). I love a kebab. This one is made with chicken, onion and peppers. The marinade, I believe is of Persian origin, although I have done no research whatsoever. All I know is that it’s good. The marinade, which really works best if you Continue reading
Summer’s bounty is coming in fast….I found this recipe and thought it might be a good way to use up those fresh tomatoes that were sitting on the windowsill, as well as a pleasant change from our usual vinaigrette dressing, This dressing tastes similar to bruschetta, with it’s fresh tomato and garlicy flavour, and the wine vinegar balances it nicely. Mixed with your salad greens and some cukes and cheese, it’s delightfully refreshing and different on your daily salad…if you eat as much salad as we do, it’s nice to change it up. Give it a try if you’re feeling bored with your usual salad or you want to make something unique for company. It takes a few minutes to prep the tomatoes, but aside from that, easy as can be. (blender required). Continue reading