Recipes in the ‘DINNER’ Category

Cannellini Bean Concerto

Sunday, January 16th, 2011

Serves 4

1 x 15 oz bag dried Cannellini Beans, cooked per instructions on the packet*
2 carrots – peeled, ¼” dice
1 white onion – finely diced
¼ cup fresh tarragon – stalks removed, leaves chopped
5 cups organic vegetable broth
1 large bunch kale – stalks removed & finely chopped, leaves roughly chopped. All rinsed in cold water, drained.
2 tbsp olive oil
S&P to taste

*NOTE: You can use any dried white beans or even canned beans if you prefer. My favourite choice for canned foods is Eden Organic. Not only do they support the Non-GMO Project they are GEO free and their cans are BPA free, all of which are better for your health.

Preheat soup pot on medium heat for 2 minutes. Drizzle olive oil in pot. Add onions and sauté for 3 minutes stirring occasionally. Do not brown. After 3 minutes add in carrots. Continue cooking for another 3-5 minutes with the lid on, stirring occasionally. This will create steam to cook the carrots faster.

Once the carrots begin to soften add in the tarragon, stir.
Add in cooked beans, quick stir then add broth, mix well. Bring to a boil and once boiling reduce heat to a simmer. Once simmering add in the kale stalks, which will soften in the broth. Continue cooking with lid on for about 15 minutes or until the carrots are soft, stirring occasionally.
Next add the chopped kale leaves, simmer for another 5 or 10 minutes max.

Taste and season with S&P.

Minted Wild Rice and Barley Salad

Thursday, January 13th, 2011


Nutritional Information
Calories: 144
Saturated Fat: 0g
Sodium: 105mg
Dietary Fiber: 3g
Total Fat: 3g
Carbs: 27g
Cholesterol: 0mg
Protein: 4g
  • 4 cups water
  • 1 cup rice, wild, rinsed and drained
  • 1/2 cup barley
  • 2 cupS pea pods, fresh, cut into thirds
  • 3/4 cup raisins, golden
  • 6 scallions (green onions)
  • sliced orange peel
  • 2 teaspons orange peel
  • 2/3 cup orange juice
  • 2 ta blesponS oil, olive
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, black ground
  • 1/4 cup mint, fresh
  • Preparation
  1. In a large saucepan, bring the water to boiling; stir in uncooked wild rice and barley. Return to boiling; reduce heat. Cover and simmer about 40 minutes or until wild rice and barley are tender. Drain off liquid. Transfer wild rice and barley to a large bowl.
  2. Stir in pea pods, golden raisins, green onions, the 2 teaspoons orange peel, the orange juice, oil, salt, and pepper. Cover and chill for 4 to 6 hours. Tote salad and mint in an insulated cooler with ice packs.
  3. To serve, stir in mint. If desired, garnish with additional orange peel.

Yield: 12 servings

Sauteed Vegetables in Coconut Curry Sauce

Sunday, October 25th, 2009
  • Olive oil
  • 1 small onion, diced small
  • 1 tablespoon fresh ginger, grated
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon sugar
  • 2 cups coconut milk
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch medium asparagus
  • 2 cups cauliflower, cut into small florets
  • 1/2 cup cherry tomatoes, cut in 1/2

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

Shepherd’s Pie

Sunday, October 25th, 2009

For the potatoes:

  • 1 1/2 pounds russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk

For the meat filling:

  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen English peas


Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Parmesan chicken

Sunday, October 25th, 2009
  • 2 boneless skinless chicken breasts
  • 1/2 a cup of plain flour
  • a little salt
  • a little freshly ground black pepper
  • 1 large egg – beaten
  • 1/2 a tablespoon of water
  • 3/4 of a cup of Panko (Japanese breadcrumbs)
  • unsalted butter
  • extra virgin olive oil
  • 1/2 a cup of freshly grated Parmesan
I like to lighty ‘toast’ the panko crumbs in a dry frying pan – just to give them a tiny bit of colour and also they’ll then be even more crunchy.
First get yourself 3 plates all in a row.

Put each chicken fillets between a large sheet of cling film. Using something flat and bashable then bash them a little (not too hard) until they are thinner.  Each fillets need to be about about 1/4 inch thick.
Now combine the flour, salt, & pepper on the first plate.
Lightly beat the egg together with the water and pour onto the second plate.
On the third plate mix together the Panko crumbs and the Parmesan.

Now coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the crumb and cheese mixture, lightly pressing them in it to coat all over.
Heat a good sized knob of butter and a little olive oil (about 1 tablespoon of oil) in a frying pan large enough to hold both the chicken pieces at the same time.
Cook over a medium-low heat for 2 to 3 mins on each side, until cooked through.
Serve immediately with whatever takes your fancy. I served mine with salad and the lemon vinaigrette.

Coq au Vin

Sunday, October 25th, 2009

  • 1 bottle (1 liter) plus 1 cup (225 ml) of red wine
  • 1 onion, cut into a 1-inch (2.5-cm) dice
  • 1 carrot, cut into ¼-inch (6-mm) slices
  • 1 celery rib, cut into ½-inch (1-cm) slices
  • 4 whole cloves
  • 1 tbsp (14 g) whole black peppercorns
  • 1 bouquet garni
  • 1 whole chicken, about 3.5 lb (1.35 kg) “trimmed”–meaning guts, wing tips, and neckbone removed
  • salt and freshly ground pepper
  • 2 tbsp (28 ml) olive oil
  • 6 tbsp (75 g) butter, softened
  • 1 tbsp (14 g) flour
  • ¼ lb (112 g) slab or country bacon, cut into small oblongs (lardons) about ¼ by 1 inch (6 mm by 2.5 cm)
  • ½ Ib/225 g small, white button mushrooms, stems removed
  • 12 pearl onions, peeled pinch of sugar


The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrot, celery, cloves, peppercorns, and bouquet garni in a large, deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.


Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons/28 g of the butter until almost smoking, and then sear the chicken, turning with the tongs to evenly brown the skin. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take you about 10 minutes.

Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

Have a drink. You’re almost there …

While your chicken stews slowly in the pot, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Sauté the mushroom tops in the bacon fat until golden brown. Set them aside.

Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons/28 g of the butter. Add just enough water to just cover the onions, then cover the pan with the parchment paper trimmed to the same size as your pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine to the hot pan, scraping up all the fond on the bottom of the pot. Season with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

Your work is pretty much done here. One more thing and then it’s wine and kudos …

When the chicken is cooked through—meaning tender, the juice from the thigh running clear when pricked—carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgogne Rouge.

Stuffed Bell Peppers

Monday, October 12th, 2009
  • 1 pound ground beef
  • 1/2 cup uncooked long grain white rice
  • 1 cup water
  • 6 green bell peppers
  • 2 (8 ounce) cans tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
  3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
  5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Seared Mushrooms and Zucchini Tacos

Friday, October 2nd, 2009

1 lb. sliced mushrooms (white or brown), divided
2 medium zucchini or yellow squash, diced (about 2 cups)
2 cloves garlic, finely chopped
½ cup hot salsa, divided
8 corn tortillas

  1. Heat an oiled skillet, preferably iron, over med. high heat.
  2. Add half the mushrooms and sprinkle with salt and pepper. Cook, without stirring, for 5 min., until golden brown on the side, about 5 min.
  3. Remove the mushrooms, and repeat the process with the remaining half. Return the cooked mushrooms to the pan, add the zucchini and garlic, and cook, stirring occasionally, until squash is just tender, about 2 min. Stir in half the salsa.
  4. Stack the corn tortillas on a microwave-safe plate, cover with a paper towel and heat in the microwave for 30 sec., or until warm.
  5. Serve the tortillas, filling and remaining salsa separately and let everyone assemble their own tacos.

Curried Chicken, Pepper & Peas

Friday, October 2nd, 2009

2 skinless, boneless chicken cutlets
12 thin slices red onion, halved
½ red bell pepper, diced
1 cup peas, fresh or frozen
4 tsp olive oil
1 tsp curry powder
Salt and pepper to taste

  1. Preheat oven to 400°F. Cut 4 12-inch-long pieces of nonstick aluminum foil or parchment paper.
  2. Cut the chicken into long strips, then cut the strips in half. Mix all the ingredients together and spoon equal amounts onto the center of each piece of foil or paper. Draw up the sides and seal the packets well — leaving room around the ingredients so they can steam. Put packets on a baking sheet.
  3. Bake 17 to 20 minutes, or until the chicken is cooked.


Tuesday, January 13th, 2009

1/2 lb. cod, haddock, or orange roughy fillet
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. black pepper
Dash salt
2 plum tomatoes, cored and cut crosswise into thin slices
2 tsp. grated Parmesan cheese

  1. Pat fish dry and cut into 2 serving pieces.
  2. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt.
  3. Overlap tomatoes in even layer on fish and sprinkle with Parmesan cheese.
  4. Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.