Artichoke Dip

1 can artichoke hearts (14oz) chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1-2 cloves garlic, chopped finely

Mix together. Scoop into heatproof dish. Bake in a 350°F for 20 to 25 minutes. Serve with crackers, baguette...

Mushroom Risotto

6 cups chicken or vegetable broth, divided
1 to 2 pounds mushrooms, sliced
1/2 tsp thyme
2-3 shallots, roughly diced

Olive oil
1 1/2 cup Arborio rice
1/2 cup dry white wine
3 tablespoons parsley, chopped
Salt and black pepper to taste
1/4 cup freshly grated parmesan cheese

1. In a saucepan, warm the broth over medium heat. Heat a large non-stick skillet to high heat. Add mushrooms, crushed thyme and a small drizzle of olive oil. Stir as the mushrooms release their juices and brown. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

2. Reduce heat to medium and add 1 tablespoon olive oil. Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes. Pour in the wine, stirring constantly until the wine is fully absorbed.

3. Return heat to medium-high and using a ladel add between 1/2-3/4 cup broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth one ladel at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 20 minutes or so, the rice will be al dente.

4. Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.) Add the parsley or chives and parmesan.

Note: ensure the broth remains at a simmer as you add it. Hot broth is absorbed faster than cold.

Inspired by: Mushroom Risotto Tutorial

Mezze Platter

1 pkg (400 g) frozen PC Blue Menu Lentil & Bean Bites
Sliced roasted beets
Naan Flatbreads
Tomato, chopped
Cucumber slices
Pickles
Olives
Sliced green onions
Avocado
Hummus
Tzatziki
Chopped fresh cilantro

Any other small bites you enjoy. Sweet potato fries are nice with Sriracha Mayo.

Harissa Roasted Carrots or Sweet Potato
Peel and trim carrots; halve crosswise. Cut larger pieces lengthwise in quarters and smaller pieces lengthwise in half. Toss together carrots, 1 tbsp oil and harissa in large bowl. Arrange in single layer on parchment paper-lined large baking sheet. Bake 400F about 30 minutes.

Curried Chickpeas with Spinach and Tomatoes

2 tbsp olive oil, divided
4 garlic cloves, chopped
1 tablespoon chopped ginger

1 pound fresh flat-leaf spinach, tough stems trimmed

Salt and freshly ground black pepper
1 onion, finely chopped
2 tsp Caribbean curry powder (see note)
1 teaspoon chili powder
2 15-ounce cans chickpeas, rinsed
1 24-ounce can whole peeled tomatoes
Flatbread or steamed white rice, for serving

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes. Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes. Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve. 

Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes. Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute. Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach purée. Serve with flatbread or steamed white rice.

Note: Caribbean curry is spicy hot. If using regular curry, add hot peppers or hot sauce to taste.

Inspired from: https://www.bonappetit.com/recipe/curried-chickpeas-with-spinach-and-tomatoes/amp

Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad
with Chili Lime Dressing

See Yum and Yummer cookbook, p. 46 for recipe.

Brownie in a Cup

1 tbsp melted butter
1 tbsp milk
1⁄4 tsp vanilla
1 dash salt
1 tbsp sugar
1 tbsp cocoa powder
2 tbsp flour

Combine. Microwave for 30 seconds.

Chocolate Oatmeal Bars

1/2 cup butter
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1-1/2 cups rolled oats
1/2 cup semisweet or dark chocolate chips
1/4 cup peanut butter

Spray an 8-inch baking dish. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Boil for 1 minute. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into baking dish. Spread out pressing down. Reserve the other half for second layer.

Filling: melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate til firm. Bring to room temperature before cutting into bars. Can double recipe.

Inspired by: http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/

Crustless Quiche

3 eggs
1/3 c of flour
1 cup of milk
1 cup cheese grated

Additions: onions, salmon, ham, red pepper, broccoli, asparagus (whatever)

Stir fry the additions and set aside. Whisk first three ingredients and add cheese. Stir in any additions. Pour into a greased pie plate

Bake 350 for 45 min or so.

From Donna

Brownies

1/2 cup vegetable oil
2 large eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour

1/2 semisweet chocolate chips

Whisk together oil with eggs. Stir in vanilla and sugar until well blended. Mix dry ingredients in a separate bowl then stir into wet  mixture.

Pour into greased 9 x 9 square pan lined with parchment paper. Bake at 350F for 20-25 minutes or until sides just starts to pull away from the pan and toothpick comes out mostly clean. Cool completely before cutting.

Pork Tenderloin Marinade

2 cloves garlic
1 tsp ground coriander
1 tsp cumin
1 tsp curry
2 tbsp brown sugar
2 tbsp soya sauce
1 tbsp oil
1 tbsp water (to thin if needed)

Mix together and pour into ziplock bag. Add pork tenderloin(s) and marinate for 2-4 hours.

Preheat the oven to 400ºF. Sear the tenderloin over medium-high heat until the exterior is browned. Roast the tenderloin for 15 to 20 minutes until the internal temperature reads 145ºF. Let the tenderloin sit for 5 to 10 minutes before serving.

Sweet Chili Sauce: Combine in a two cup measure 1/4 cup water, 1/4 cup vinegar, 2 tsp hoisin sauce and 1/2 cup brown sugar. Microwave for 2-4 minutes until slightly thickened. Serve with pork.

Roasted Beet, Goat Cheese and Walnut Salad

4 medium-size beets tops removed and washed

1/4 c. toasted walnuts
2 ounces crumbled goat cheese

2 shallots sliced

Spring mix (optional)

Dressing
2 tbsp balsamic vinegar
2 tbsp extra viirgin olive oil
1 tsp. Dijon mustard

1-2 tbsp chopped fresh dill (or other favourite herb)

Salt and pepper

Place each beet in center of foil. Drizzle with olive oil and salt and pepper. Wrap the beets in the foil to form pouches. Roast at 400 degrees for 60-75 minutes depending on their size. Cool to room temperature and peel the skin off of each beet using gloves and paper towel. Cut beets into large dice. For dressing, combine all the ingredients in jar and shake.

Lay spring mix on large platter. Sprinkle with beets, shallots, walnuts and goat cheese. Serve dressing separately. 

Inspired from: http://saygraceblog.com/2017/05/03/roasted-beet-goat-cheese-salad/

Thai Chicken Noodle Soup

1 tablespoons oil
1 medium onion, finely chopped
1 red bell pepper, sliced thinly
2 large cloves of garlic, chopped
2 small Bok Choy (slice white end and save leaves)
2 tablespoons ginger paste
1 tablespoon lemongrass paste
2 tablespoons red curry paste
1 tablespoon cilantro paste
1 tablespoon chili paste (or to taste)
4 cups chicken stock
1 can (13.5 fl oz) coconut milk
2 chicken breasts, cooked and shredded
1 lime, zested and juiced
1 tablespoon fish sauce
7 oz rice noodles
Garnish:
Cilantro
Green onions, thinly sliced, both white and green parts
Thai basil leaves
Lime wedges


Heat oil and fry onion until translucent. Add red pepper strips, garlic and hard ends of Bok Choy (keep leaf ends to add at end). Combine ginger paste, lemongrass paste, red curry paste, cilantro paste and chili paste. Stir into onion mixture and cook for a couple of minutes. Add the chicken stock and coconut milk and bring to a boil. Reduce heat and simmer for about 30 minutes to develop flavours. Add chicken, remaining Bok Choy, fish sauce, lime juice and zest. Cook noodles separately and drain.
To serve: Add noodles to bowl and ladle soup over. Garnish with cilantro, green onion, basil and squeezed lime.
Optional: Snow Peas.
Inspired from: Spicy Thai Chicken Noodle Soup

Filet of Beef with Mustard Herb Crust

1/4 cup whole-grain mustard
3 Tbsp extra-virgin olive oil
1 Tbsp. dried rosemary, finely crumbled
1 Tbsp. dried thyme, finely crumbled
1 filet of beef
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper

In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. Tie each roast at 2-inch intervals.

Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 minutes per side (there are three or four sides per roast) to get a good sear.

When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 minutes (Check after 15 minutes; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.

Inspired by: http://www.finecooking.com/recipe/roasted-filet-of-beef-with-whole-grain-mustard-herb-crust

How to Roast Beef Tenderloin