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Green Beans in Spicy Peanut Sauce

Green Beans in Spicy Peanut Sauce

I was looking for new side dish recipes when I came across one for a Thai style green beans. These tasty sounding green beans are covered in a creamy and spicy peanut butter, hoisin and soy sauce. I just could not pass up the chance to use a peanut sauce in a new way. Though I really like my current spicy peanut sauce recipe I was all for trying a new one and the use of the hoisin sauce sounded good. I dressed the recipe up a bit by adding some fresh chopped chilies, green onions and some lime juice. The green beans covered in spicy peanut sauce were really good! The peanut sauce went really well on the crisp green beans and the crunchy peanuts added yet another layer of texture. I would imagine that a spicy peanut sauce could be added to many vegetables to liven them up a bit.

Ingredients:
1 tablespoon oil
1 shallot (chopped)
1 clove garlic (grated)
1 teaspoon ginger (grated)
1 pound green beans
1 tablespoon peanut butter
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon chili sauce
1 tablespoon lime juice
2 tablespoons water
1 tablespoon cilantro (chopped)
1 red chili pepper (sliced)
1 handful peanuts (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shallot and saute until tender, about 3 minutes.
3. Add the garlic and ginger and saute for a minute.
4. Add the green beans and saute until just tender, about 3 minutes.
5. Mix the peanut butter, hoisin sauce, soy sauce, chili sauce, lime juice and water in a bowl.
6. Add the peanut butter sauce to the green beans and toss to coat.
7. Serve garnished with cilantro, sliced red chilies and chopped peanuts.

Similar Recipes:
Crunchy Asian Salad
Thai Chicken Pizza with Spicy Peanut Sauce
Green Beans in Tahini and Yogurt Dressing
Green Bean and Mushroom Poutine

Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage

Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage

The Daring Bakers pizza dough recipe made quite a lot of dough and I baked a second pizza soon after the first. The dough keeps in the fridge for a few days and even longer in the freezer. I wanted to do something more seasonal for the next pizza and I remembered seeing a few recipes around the food blogging sphere that combined butternut squash and caramelized onions. That combo sounded like a nice start for a pizza. I thought that using a tangy blue cheese, say gorgonzola would complement the sweet roasted squash and caramelized onions nicely. I also like the squash and sage combo so I decided to finish the pizza off with some crispy butter fried sage. The pizza turned out really well. I enjoyed the way that the blue cheese worked on a pizza and how it went with the butternut squash.

Ingredients:
2 cups butternut squash (cut into 1/2 inch cubes)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 onion (sliced)
1 clove garlic (chopped)
1 tablespoon butter
1 handful sage leaves
1 pizza dough
1 cup mozzarella cheese (grated)
1/4 cup gorgonzola (crumbled)

Directions:
1. Toss the butternut squash with the olive oil.
2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
3. Heat the oil and melt the butter in a pan.
4. Add the onion and cook on low until caramelized, about 40-60 minutes.
5. Add the garlic and saute for a few minutes and set aside.
6. Melt the butter in a pan.
7. Add the sage leaves and saute until crispy, about 2-3 minutes.
8. Spread the onions over the pizza dough followed by the butternut squash and the cheeses.
9. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes.
10. Place the sage leaves on top.

Similar Recipes:
Curried Roasted Butternut Squash Pizza with Caramelized Onions and Gorgonzola
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Thai Chicken Pizza with Spicy Peanut Sauce
Corn, Zucchini and Chicken Pizza
Pumpkin Gnocchi in Gorgonzola Sauce
Roasted Butternut Squash Lasagna
Roasted Squash with Gorgonzola and Maple Syrup
Pumpkin and Mushroom Pasta with Gorgonzola
Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage
Granny Smith Apple and Gorgonzola Pizza
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Chipotle Roasted Pumpkin, Mushroom and Kale Quesadillas with Chipotle Pumpkin Crema and Kale Salsa

Thai Chicken Pizza with Spicy Peanut Sauce

Thai Chicken Pizza with Spicy Peanut Sauce

I had been thinking about using a spicy Thai peanut sauce as the sauce on a pizza for a while and the Daring Bakers pizza dough challenge was the perfect opportunity. I was thinking that shrimp or chicken would go well on the pizza and I wanted some vegetables. As I do fairly often when trying to work out new recipes I tried searching the web for similar recipes. I quickly came across several recipes for Thai style pizzas with peanut sauce and several of them finished the pizza off with julienned carrots and bean sprouts. I liked the sound of that pizza though I was a little worried that the bean sprouts would be charred to oblivion in the oven. I need not have worried as they were still in great shape when they came out. The pizza crust was nice and golden brown and the cheese was melted and bubbling and the vegetables were still slightly crisp. I really really liked this pizza!! The spicy peanut sauce worked well on a pizza with cheese and vegetables. It added a ton of flavour and a nice amount of heat to the pizza. All of the vegetables on top of the pizza were a refreshing change and of course a pizza like this would not be complete without some fresh chopped cilantro.

Thai Chicken Pizza with Spicy Peanut Sauce


Ingredients:
1 pizza dough
1/2 cup peanut sauce
1 cup cooked chicken (torn into bite sized pieces)
1 carrot (julienned)
1 handful bean sprouts
2 green onions (chopped)
2 handfuls mozzarella cheese (grated)
1 handful peanuts (chopped)
1 handful cilantro (chopped)

Directions:
1. Spread the peanut sauce over the pizza dough.
2. Sprinkle the chicken, carrot, bean sprouts green onions, cheese and peanuts onto the pizza.
3. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes.
4. Sprinkle the cilantro on top of the pizza.

Thai Chicken Pizza with Spicy Peanut Sauce

Similar Recipes:
Thai Chicken Pizza with Sweet Chili Sauce
Pad Thai
Crunchy Asian Salad
Thai Peanut Turkey Burger
Corn, Zucchini and Chicken Pizza
Green Beans in Spicy Peanut Sauce
Green Mango Salad
Thai Peanut Pork Noodle Saute
Thai Curried Zucchini Fritters with Spicy Peanut Sauce
Granny Smith Apple and Gorgonzola Pizza
Curried Roasted Butternut Squash Pizza with Caramelized Onions and Gorgonzola
Kimchi, Bacon and Shiitake Mushroom Pizza
Chicken Satay with Spicy Peanut Dipping Sauce
BBQ Chicken Pizza
Shrimp Satay with Spicy Peanut Sauce
Pizza Margherita
Thai Grilled Chicken Satay Salad
Taco Pizza
Spicy Peanut Chicken Quesadillas
Balsamic Strawberry and Chicken Pizza with Sweet Onions and Smoked Bacon
Spicy Peanut Sauce Pad Thai
Pad Thai Shrimp Burgers

Basic Pizza Dough

This months Daring Bakers challenge was pizza dough. I have made pizza dough several times but I have never been quite satisfied with the results and I was looking forward to trying the Daring Bakers recipe. One of the requirements of the DB challenge was to actually toss the dough to form it rather than just rolling it; so it sounded like it would be a bit of fun as well. This pizza dough requires that you let it rest in the fridge at least over night so you have to plan a bit ahead.

I found this pizza dough to be a bit difficult to work with. It was super sticky from the get go and required constant dustings of flour and oil to keep it from sticking to everything. It was however fun trying to form the dough into a circle without rolling it. I did not manage to form perfect circles with any of my pizzas but that did not affect their taste at all. I think more practice is in order. :) In the end this pizza crust turned out to be the best that I have made at home and I quite enjoyed it.

Ingredients:
4 1/2 cups bread flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water (ice cold)
1 tablespoon sugar
cornmeal (or semolina flour) for dusting

Directions:
1. Mix the flour, salt and yeast in a large bowl.
2. Add the oil, water and sugar and mix until it forms a sticky ball of dough.
3. Knead on a clean surface for 5-7 minutes adding flour if it is too wet or water if it is too dry.
4. Cut the dough into three pieces and form them into balls.
5. Place the dough balls on a pan, spray them with oil and cover them with plastic.
6. Place the dough in the fridge and let it rest over night or up to three days.
7. Place the dough on a lightly floured surface and form it into discs. Lightly flour the discs, spray them with oil, cover them with parchment paper and let them rest for 2 hours.
8. Flour (or oil) your hands and lay the dough across your knuckles. Lightly bounce the dough on your knuckles, turning it and stretching it until it reaches the size that you want.
9. Place the dough on a baking pan dusted with cornmeal.
10. Add your pizza toppings.
11. Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes.

Use in:
Taco Pizza
Thai Chicken Pizza with Sweet Chili Sauce
Jalapeno Popper Pizza
Balsamic Strawberry and Chicken Pizza with Sweet Onions and Smoked Bacon
Pizza Poppers

Similar Recipes:
Thin Crust Pizza Dough

Nikujaga (Japanese Beef Stew)

Nikujaga (Japanese Beef Stew)

The weather certainly has gotten cooler as of late and I have been craving heartier meals. It recently came to my attention that I have not been doing much Japanese cooking lately and I was missing it. I decided to combine the two and make nikujaga or meat and potatoes. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. The stew ends up with a really nice blend of sweet and salty which works surprising well. Nikujaga is easy to make and tasty and because of that I make it fairly often. Recently I seem to always have some extra pumpkin lying around that just screams "use me" so I decided to replace the potatoes with pumpkin this time. I garnished the nikujaga with some chopped green onions and some shichimi togarashi. Shichimi togarashi is a Japanese condiment that is made from a blend of chilies and other things like sesame seeds, nori, etc. I enjoyed the heat that the shichimi togarashi added to the nikujaga.

Notes: Nikujaga is often simmered until most of the liquid has evaporated but I prefer to have some liquid left. I prefer to use dashi as the liquid but I have also used beef stock or even just water.

Ingredients:
1 tablespoon oil
1 pound beef (thinly sliced or cut into bite sized pieces)
1 onion (sliced)
2 cups potatoes (or pumpkin cut into bite sized pieces)
1 carrot (cut into bite sized pieces)
2 cups dashi (or water or beef stock)
3 tablespoons soy
3 tablespoon sugar
2 tablespoon sake
1 tablespoon mirin
1 green onion (sliced)
shichimi togarashi to taste (optional)

Directions:
1. Heat the oil in a pan.
2. Add the beef and brown on all sides.
3. Add the onion, squash and carrot and saute for 5 minutes.
4. Add the dashi, soy, sugar, sake and mirin, cover and simmer until the vegetables are tender.

Similar Recipes:
Kare (Japanese Curry)
Irish Lamb Stew
Beef and Barley Stew

Burrata Crostini with Roasted Tomatoes

Burrata Crostini with Roasted Tomatoes

I was at the cheese shop waiting in line when something green under the glass caught my attention. I looked closer and saw that the package was labeled burrata! I immediately remembered that this was the cheese that I had been looking for! I remembered reading about burrata on Proud Italian Cook and thinking that I would have to keep an eye out for it. Burrata is a fresh Italian cheese that is made with mozzarella and cream where the cream is on the inside of a ball of mozzarella. I asked for some burrata right away and I was asked if I wanted Italian imported of local Canadian. Since I already had a bunch of cheese in my hands I went for the local which was the cheaper of the two. I decided to keep it simple and served it on some crostini with a roasted tomato and fresh basil. The burrata was really good! It was nice and soft and super creamy on the inside. It had a really subtle flavour which I found quite enjoyable. When served in the crostini the flavour of the burrata was overshadowed by the rest of the flavours but the texture really shone through as a winner. I will be getting this cheese again.

Similar Recipes:
Peameal Bacon and Onion Chutney Crostini
Slow Roasted Tomato BLT
Bacon Jam Crostini with Melted Brie and Roasted Tomatoes

Swiss Chard and Cannellini Beans

Swiss Chard and Cannellini Beans

Continuing right along on my Swiss chard kick, I thought that I might beef up some simple sauteed Swiss chard to make it into more of a light meal. I recalled having seen some Swiss chard served with beans and tomatoes that sounded nice. Since I am always looking for new ways to enjoy beans this dish worked for me in more ways than one. The Swiss chard with tomatoes and cannellini beans were super easy and quick to make and they tasted great. I liked it so much that I have already made it a second time and I beefed it up even more with the addition of a crumbled Italian sausage. The Italian sausage of course brought a ton of flavour to the dish in addition to making it more filling. I am off to search for more ways to enjoy Swiss chard.

Ingredients:
1 tablespoon olive oil
1 pinch red pepper flakes
1 small onion (chopped)
1 clove garlic (chopped)
1 bunch Swiss chard (chopped)
1 tomato (chopped)
1 19 ounce can cannellini beans (drained and rinsed)
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the red pepper flakes, onion garlic and saute until the onion is tender, about 5 minutes.
3. Add the tomato and Swiss chard stalks and cook for 5 minutes.
4. Add the Swiss chard leaves and cook until wilted.
5. Stir in the beans and heat.
6. Season with salt and pepper.

Swiss Chard, Cannellini Beans and Sausage

Similar Recipes:
Sausage on Lentils and Greens
Sauteed Swiss Chard
Chard Sauteed with Raisins and Pine Nuts

Pastitsio (Greek Lasagna) with Greens

Pastitsio (Greek Lasagna) with Greens

Another dish that I saw a lot in Greece was pastitsio. Pastitsio is a Greek layered baked pasta dish that is similar to a lasagna though instead of using flat noodles it uses long tubular noodles. The pastitsio that I saw in Greece was all made with layers of a meat sauce along with the layers of pasta and covered with a layer of bechamel sauce. When I got back the first place that I looked for a recipe for pastitsio was in my collection of bookmarks and I had this recipe for a pastitsio with greens from Mediterranean Cooking In Alaska bookmarked. This "greens" version is made with layers of green leafed vegetables like spinach and chard instead of a meat sauce. Although I had been looking forward to trying a pastitsio with a meat sauce with a touch of cinnamon in it my current obsession with chard made this version irresistible. With the dill and feta in addition to the spinach and chard this recipe seems a lot like a pasta version of a spinach pie.

Normally I like to write that a recipe was quick and simple but this one actually took a bit of time and effort. You have to cook the pasta, wilt the spinach and chard, mix the filling, make the bechamel sauce, assemble and then bake it. It is not difficult but it does require a bit of effort and it dirties a lot of dishes. I did run into one problem with this recipe and that was that there was simply too much to fit into the baking pan. It was not too much of a problem as I ended up with nice and thick layers of greens, just the way that I wanted it. The pastitsio with greens turned out great! I liked everything about it from the crispy panko topping to the creamy bechamel sauce to the thick layers of greens all sandwiched between thin layers of whole wheat pasta. Dill is one of my favorite herbs and it really made this dish amazing. All said and done, this pastitsio with greens may have been a bit of work and clean up but it was so worth it!

Note: I had to let it cool for a long time to be able to cut the nice straight edges for the slice in the photo.

Ingredients:
1/2 pound penne (or other hollow pasta)
1 bunch spinach
1 bunch chard
1 tablespoon oil
1 onion (chopped)
2 cloves garlic (chopped)
salt and pepper to taste
1 bunch green onions (chopped)
1/2 cup dill (chopped)
1/4 cup parsley (chopped)
1/4 cup mint (chopped)
1 cups feta (crumbled)
1 cups kasseri (or fontina)
1 cup manouri (or ricotta)
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
1/4 teaspoon nutmeg
salt and pepper to taste
2 egg yolks
1/3 cup freshly grated parmesan cheese
1/3 cup panko breadcrumbs

Directions:
1. Cook the pasta as directed on package.
2. Blanch the spinach and chard and rinse under cold water to stop the cooking process and drain.
3. Heat he oil in a pan.
4. Add the onions, salt and pepper and saute until tender, about 3-5 minutes.
5. Add the garlic and saute until fragrant, about 1 minute.
6. Mix the spinach, chard, onions, green onions, dill, parsley, mint, feta, fontina and ricotta in a large bowl. ( I found that using my hands worked best.)
7. Warm the milk but do not boil.
8. Melt the butter in a sauce pan.
9. Mix in the flour and cook for 2 minutes.
10. Whisk in the milk and cook until it thickens.
11. Add the nutmeg, salt and pepper.
12. Pour 1/2 cup of the bechamel into the pasta and mix.
13. Whisk the egg yolks in a bowl.
14. Temper the egg yolks with some of the warm bechamel sauce and then mix them into the rest of the sauce.
15. Cook for 2 minutes on low while stirring.
16. Mix the parmesan and the panko bread crumbs.
17. Place 1/2 of the pasta into the bottom of a 9x9 inch baking dish.
18. Spread 1/2 of the filling on top of the pasta.
19. Place remaining pasta on top.
20. Spread the remaining filling on top of the pasta.
21. Spread the bechamel over the filling.
22. Sprinkle the parmesan and panko over the top.
23. Bake in a preheated 350F oven until golden brown, about 30-50 minutes.
24. Let cool for at least 15 minutes before cutting.

Similar Recipes:
Spanakopita (Greek Spinach Pie)
Mushroom Lasagna
Lasagna
Spinach and Feta Lasagna (aka Spanakopita Lasagna)
Eggplant Tortino in a Kalamata Olive Marinara Sauce
Spinach and Artichoke Dip Pasta

Take a look a Presto Pasta Nights for more great pasta dishes.

Muhammara (Middle Eastern Pepper and Walnut Dip)

Muhammara

I enjoy eating dips/spreads as snacks and I am always on the lookout for new ones. When I came across a recipe for muhammara I had to try it. Muhammara is a Middle Eastern dip made from peppers and walnuts. Roasted red peppers are one of my favorites foods and I liked the idea of a dip that was based on them and ground walnuts. I also liked that this recipe includes pomegranate molasses as I picked up a bottle a while ago and I hardly get the chance to use it. Many of the recipes that I came across called for aleppo pepper which I have heard good things about. I searched high and low for it but I was not able to find any so I used chipotle pepper instead. Like many dips, this one was as easy a mixing everything in a food processor. The muhammara turned out really well. It was nice and tasty and I really enjoyed the texture that the ground walnuts provided. All of the flavours mixed well and complemented each other and there was a nice heat to it. I served the muhammara with some toasted bread.

Ingredients:
3 roasted red peppers
3/4 cup walnuts (toasted)
1/4 cup whole grain bread crumbs
1 clove garlic
1 teaspoon aleppo pepper (or chipotle pepper)
1 teaspoon cumin (toasted and ground)
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
2 tablespoons pomegranate molasses
2 tablespoons tomato paste
salt to taste

Directions:
1. Blend everything in a food processor until smooth. Add water to thin if desired.

Similar Recipes:
Roasted Red Pepper Hummus
White Bean and Roasted Red Pepper Dip
Htipiti (Greek Feta Cheese Dip)

Galaktoboureko (Greek Custard Pie)

Galaktoboureko (Greek Custard Pie)

While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko is a custard pie that is wrapped in phyllo dough and covered with a lemony syrup. The custard is made from milk, semolina and eggs and has a surprisingly pleasant texture. I constructed this recipe from those that I found on the web while trying reconstruct the flavour and texture of the galaktoboureko that I had while in Greece. (I often find it fun to try to reproduce dishes that I have had from memory.) I was a bit surprised to find that none of the recipes called for honey which I am sure was in the piece that I had so I added some to the syrup. I also added some cinnamon to the syrup to add another layer of flavour. The rest of the recipe is pretty standard. The galaktoboureko turned out really well. The phyllo dough baked up nice and light and crispy and flaky and good. I really enjoyed the texture of the custard and its slightly sweet and lemony flavour. The layers of the phyllo dough soaked up and retained the extra syrup which added a touch of cinnamon which added something slightly exotic. The only problem that I am having is that it is disappearing too quickly.

Ingredients:
3 cups milk
1/2 lemon (zest)
1/4 cup fine semolina
1/2 cup sugar
1 tablespoon unsalted butter
3 eggs
1/2 teaspoon vanilla extract
1/2 pound phyllo dough
1/2 cup butter (melted)
1/4 cup honey
1/2 cup water
1/2 cup sugar
1/2 lemon (juice and zest)
1 stick cinnamon

Directions:
1. Bring the milk and lemon zest to a boil and whisk in the semolina.
2. Add the sugar and simmer for 5-6 minutes.
3. Remove from heat and stir in the butter and the eggs one at a time.
4. Stir in the vanilla.
5. Brush the bottom of an 8x8 inch baking pan with olive oil.
6. Brush the top of a sheet of phyllo dough with butter and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
7. Repeat until you have 6-8 layers depending on how thick you want the crust.
8. Place the custard mixture on top of the phyllo dough.
9. Brush the top of a sheet of phyllo dough with butter and place it on the filling.
10. Repeat until you have 6-8 layers depending on how thick you want the crust.
11. Cut the pie into pieces.
12. Bake in a preheated 350F oven until the top is golden brown and the filling has set, about 30-50 minutes.
13. Simmer the honey, water, sugar, lemon and cinnamon for 5 minutes.
14. Pour the syrup over the pie when it comes out of the oven.
15. Let cool and serve.

Similar Recipes:
Kanafeh (Sweet Cheese Pastry)
Baklava
Strawberry Goat Cheese Banitsa

Take a look a Peter's great take on galaktoboureko.

Use leftover phyllo dough in:
Spanakopita (Greek Spinach Pie)
Mushroom and Feta Phyllo Pie
Kolokithopita (Greek Zucchini Pie)
Agginaropita (Greek Artichoke Pie)
Mushroom and Goat Cheese Strudel with Balsamic Syrup
Tomato Tart
Baklava
Apple and Cheddar Quiche
Chicken and Date Pastilla
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Strawberry Goat Cheese Banitsa
Lamb Exohiko (Lamb, Spinach and Cheese Stuffed Phyllo Parcels)
Fiddlehead and Gruyere Tart

Roasted Apple Sauce

Roasted Apple Sauce

The farmers market has been full of apples for the last few weeks and I have been enjoying snacking on them. I was thinking that it was about time that I got around to cooking with some apples and I thought that making my own apple sauce would be a great place to start. While I was searching for a recipe for apple sauce I came across this recipe for a roasted apple sauce. One thing that I have discovered while food blogging is that roasting things concentrates their flavour and makes them better so I was immediately sold on the roasted apple sauce idea. For the apples, I used half mac and half honey crisp as those were the ones that I had on hand. The apple sauce was really easy to make; you simply toss the apples with some spices, roast them and then mash them. I let my apples roast for a good long time, until they were nice and soft and caramelizing. Because I let the apples roast so long the apple sauce came out pretty dark but it was great! The apple flavour was nice and concentrated and the cinnamon gave it a nice spiciness. This was easily the best apple sauce that I have had. Unfortunately it was a pretty small batch and I am going to have to make more!

Ingredients:
4 apples (peeled, cored and chopped)
1/4 cup apple cider
1 tablespoon lemon juice
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Directions:
1. Toss everything in a bowl.
2. Bake in a preheated 400F oven until the apples are very soft, about 30-50 minutes.
3. Mash the apples.

Roasted Apple Sauce

Similar Recipes:
Apple Butter
Pumpkin Butter
Apple Chutney

Turkey and Squash "Thanksgiving" Risotto

Thanksgiving Risotto

One of my favorite parts about holiday dinners is the leftovers. In addition to the turkey sandwiches, there are so many different things that you can do with the leftovers. I am always on the lookout for tasty ways to enjoy holiday dinner leftovers and when I came across this recipe for Thanksgiving risotto on Mike's Table I bookmarked for the holidays. The original recipe called for fresh turkey so I modified it a bit to use leftover turkey. This Thanksgiving risotto is like an entire Thanksgiving dinner all rolled into one dish. You have the turkey and the cranberries from the dinner and the spices remind you of dessert. The risotto turned out great! I really enjoy the way that the sweet butternut squash works in the creamy and cheesy risotto. All of the flavours worked well together and it really was like eating a turkey dinner. The spices added just a hint flavour without overpowering the delicate flavours of the risotto. I garnished the risotto with some toasted pecans and crispy sage leaves fried in butter. I will be making this again!

Ingredients:
2+ cups chicken stock
2 sage leaves (chopped)
2 tablespoons butter
1 onion (chopped)
1 cup butternut squash (cut into bite sized pieces)
1 cup arborio rice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
1/8 teaspoon cumin
1/2 cup dry white wine
1/4 cup dried cranberries
1/2 pound turkey (cooked, cut into bite sized pieces)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter

Directions:
1. Heat the chicken stock and sage leaves in a saucepan and keep it warm.
2. Melt the butter in a large sauce pan.
3. Add the onions and squash and simmer for 5 minutes to start softening them.
4. Add the rice and the spices and coat with the butter.
5. Add the wine and stir until it has evaporated.
6. Add 1/4 cup of stock at a time and stirring until it has evaporated. The rice is done when it is cooked to al dente.
7. Add the cranberries and after 1 cup of stock has been added.
8. Add turkey, parmigiano reggiano and butter and stir until the turkey is heated.

Similar Recipes:
Kabocha (Squash) Risotto
Risotto
Roasted Butternut Squash Farro Salad

Other things to do with leftover turkey:
Turkey White Chili
Turkey Stock
Turkey Congee (Rice Porridge)
Turkey Ramen
Turkey Salad Sandwich

Sweet Potato Soup

Sweet Potato Soup

Sweet potatoes had been on my mind and I had wanted to work them into my holiday dinner. I thought that a sweet potato soup to start the dinner off would be a good idea. I quickly came across this recipe for a creamy sweet potato soup on Simply Recipes that caught my attention. I liked that the recipe had some spices that might be found in a sweet potato dessert and the maple syrup which might be found in mashed sweet potatoes. In the end I decided that I already had too much planned to have the soup with dinner so I just had it for the lunch before instead. I kept pretty much to the recipe though I wanted my soup to be thicker so instead of using the four cups of stock I used just enough to cover all of the potatoes. The soup turned out wonderful and before I realized it I had already finished off two bowls. It was nice and creamy and there was a nice blend of slightly sweet along with the savoury. The cinnamon and nutmeg gave it that aroma of apple, pumpkin or sweet potato pie.

Ingredients:
2 tablespoons butter
1 cup onion (chopped)
2 stalks celery (chopped)
1 leek (chopped, white and pale green parts only)
1 clove garlic (chopped)
3 sweet potatoes (peeled and cut unto 1 inch cubes)
4 cups vegetable broth or chicken broth or chicken stock
1 stick cinnamon
1/4 teaspoon nutmeg
1 cup whole milk
2 tablespoons maple syrup
salt and pepper to taste

Directions:
1. Melt the butter in a large sauce pan.
2. Add the onions and saute for 5 minutes.
3. Add the celery and leek and saute for 5 minutes.
4. Add the garlic and saute for 1 minute.
5. Add the sweet potatoes, chicken stock, cinnamon and nutmeg and bring to a boil.
6. Reduce the head and simmer until the sweet potatoes are tender, about 20 minutes.
7. Remove the cinnamon stick.
8. Puree the soup with a hand blender or in a blender or food processor in batches.
9. Add the milk and maple syrup and heat.
10. Season with salt and pepper to taste.

Similar Recipes:
Sweet Potato and Peanut Soup
Butternut Squash Soup
Thai Pumpkin Soup
Roasted Tomato Soup

Looking for more soup recipes?

Cranberry Sauce with Pinot Noir

Cranberry Sauce with Pinot Noir

I don't feel that a roasted turkey dinner is complete without the cranberry sauce. Cranberry sauce is also an integral part of the leftover turkey sandwich. I prefer to make my own and it is so simple that there is no question that I am going to make it. Cranberry sauce keeps well in the fridge and you can easily make it the day before to lighten the load on the day of the big meal. I wanted to try a new cranberry recipe and I remembered seeing one made with red wine while looking for recipes last year. When I searched for it this year I came across this recipe for a cranberry sauce with pinot noir which sounded really interesting. The pinot noir cranberry sauce was a great success! The ginger and curry powder gave the cranberry sauce an amazing aroma and nice hint of the exotic to every bite without overwhelming it. Overall it was a well rounded and full bodied cranberry sauce.

Ingredients:
1 tablespoon oil
2 cups cranberries
1 tablespoon ginger (grated)
2 cups Pinot Noir
1 cup sugar
2 tablespoons crystallized ginger (chopped)
1/2 teaspoon curry powder
1 pinch of Chinese five-spice powder

Directions:
1. Bring everything to a boil, reduce the heat and simmer until the cranberries burst and the sauce starts to thicken, about 10-15 minutes.

Similar Posts:
Gingered Cranberry Sauce
Maple Cranberry Sauce
Jalapeno Cranberry Sauce
Cranberry Chutney
Cranberry Sauce

Maple Pecan Pie

Maple Pecan Pie

Dessert is an important part of a holiday dinner. It should be a climatic finish to a meal that entices those whom have already eaten too much to partake in one last sweet bite. I thought that a pecan pie would finish off my Thanksgiving dinner perfectly.

Broccoli Casserole

Broccoli Casserole

Another holiday dish that I came across recently was the green bean casserole where the green beans are in a cream of mushroom sauce and topped with a french fried onion topping. I had really enjoyed it the first time that I had made it and I was looking forward to making it again. Since I had started the "switching it up" theme with the pumpkin sweet potato casserole I thought that I would try a broccoli green bean casserole. The cream of mushroom sauce is my favorite part of this recipe and this time I thought that I would try adding a bit of extra flavour to it with some fresh thyme and a splash of sherry.

The last time that I made the green bean casserole I made everything from scratch but this time I decided to save time and use the canned french fried onions. The broccoli casserole tasted great! It did however seem a bit dry... Even looking at the picture it looks too dry for supposedly being in a cream of mushroom sauce. I realize now that I accidentally only used half of the stock and cream that the recipe called for. Given that I did not realize my error until now and that I really enjoyed both the casserole and its leftovers it turned out pretty good anyways. I will definitely be making this again and I will be playing around with the amount of liquid in the cream of mushroom sauce. (Isn't it fun testing different versions of your favorite recipes trying to get them just right?)

Ingredients:
1 pound broccoli (trimmed and cut into bite sized pieces)
1 tablespoon butter
1 8 ounce package crimini mushrooms (quartered)
2 cloves garlic (grated)
1 teaspoon thyme (chopped)
salt and pepper to taste
2 tablespoons flour
1 tablespoon dry sherry
1/2 cup chicken stock
1/2 cup heavy cream
1 slice whole grain bread
1 tablespoon butter
salt and pepper to taste
1 handful french fried onions
1 handful almond slivers (toasted)

Directions:
1. Steam the broccoli until just tender.
2. Chill the broccoli in ice water to stop the cooking process.
3. Melt the butter in a pan.
4. Add the mushrooms, garlic, thyme, salt and pepper and saute until the mushrooms start to release their moisture, about 5 minutes.
5. Stir in the flour and cook for a minute.
6. Add the chicken stock and heavy cream and simmer until it thickens, about 10-15 minutes.
7. Stir in the broccoli.
8. Pour the mixture into an 8x8 inch baking dish.
9. Pulse the bread, butter, salt and pepper in a food processor to combine.
10. Stir in the onions and almonds.
11. Pour the onion and almond mixture over the broccoli mixture.
12. Bake in a preheated 400F oven for 15 minutes.

Similar Recipes:
Green Bean Casserole
Broccoli Gratin
Blue Cheese Green Bean Casserole

Pumpkin Casserole

Pumpkin Casserole

Last year during the holiday season I came across the sweet potato casserole which I really enjoyed. A sweet potato casserole is essentially mashed sweet potatoes baked with a pecan and brown sugar streusel topping. I find that pumpkin and sweet potatoes can often be interchanged in recipes and since I enjoy both I was thinking that a pumpkin casserole would also be great. Normally the sweet potato is sweetened with sugar but I decided to use maple syrup to add a bit of extra flavour. This casserole is pretty easy to make, you pretty much just mix the wet ingredients and place them in your casserole dish and sprinkle on the streusel topping and bake. The pumpkin casserole turned out to be just as good as the sweet potato casserole, which is to say that it was great! It was nice and warm and creamy and sweet and the pumpkin flavour worked perfectly. I am certainly looking forward to making this again.

Ingredients:
4 cups pumpkin puree
4 tablespoons maple syrup
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup pecans (chopped)
1/4 cup flour
3 tablespoons butter (softened)

Directions:
1. Mix the pumpkin puree, maple syrup, milk, egg, vanilla and salt and mash.
2. Mix the brown sugar, pecans, flour and butter.
3. Pour the pumpkin mixture into a baking dish (or dishes) and top with the pecan mixture.
4. Bake in a preheated 350F until golden brown on top, about 30 minutes.

Similar Recipes:
Sweet Potato Casserole
Pumpkin Cheesecake
Savoury Pumpkin Pie (Kolokithopita)
Pumpkin Caramel Cheesecake Turtle Bread

Roasted Turkey Breast Dinner

Roasted Turkey Breast Dinner

This last weekend was Thanksgiving here in Canada and it was a busy weekend. I had been looking forward to a traditional type of holiday dinner with the roasted turkey, the cranberry sauce, the green bean casserole, the sweet potato casserole, etc. I wanted to have the turkey dinner but as I am cooking for one I did not want to cook a full turkey so I decided to go with just a turkey breast (still on the bone with the skin). Roasting a turkey breast is relatively easy; I just rubbed it with some olive oil and pushed some sage up under the skin. I had a two pound turkey breast so I only needed to roast it for about an hour and a half until it reached the desired temperature of 160F internally. One of the good things about this dinner was that I could prepare the casseroles while the turkey was roasting and just slip them into the oven as needed so that they would be done at the same time as the turkey. The turkey breast turned out really well! The skin was nice and crispy and golden brown and the meat was moist and tender and good. All in all it was a great holiday dinner! I will be writing more about the rest of the dinner over the coming week.

I hope that every one had a great Thanksgiving as well!

The rest of this dinner:
Pumpkin Casserole
Broccoli Casserole
Cranberry Sauce with Pinot Noir

Similar Recipes:
Oven Roasted Turkey Drumsticks and Vegetables
Parmesan and Sage Roasted Turkey Breast
Maple and Chipotle Roasted Turkey Breast

Update:
Of course my favorite part of the holiday turkey dinner is the Turkey Sandwich made with the leftover turkey and cranberry sauce.

Turkey Sandwich

Other things to do with leftover turkey:
Turkey White Chili
Turkey Stock
Turkey Congee (Rice Porridge)
Turkey Ramen

Zucchini Bread

Zucchini Bread, Sliced Loaf

I really like quick breads! They are super simple to make and they always taste great. I like to make a loaf on the weekend and it easily lasts me for breakfasts for the whole week. I slice the loaf into individual serving, place them in plastic containers and store the in the fridge. Give them 40 seconds in the microwave in the morning and you have a really good breakfast that is almost as moist and warm as when it just came out of the oven with almost no effort. It is great for weekdays when you don't have that much time. I have been wanting to try a sweet zucchini quick bread ever since I made the savoury zucchini quick bread and this weekend I did. A zucchini bread is pretty similar to a banana bread in that is a really great base that you can add flavours to. I was thinking about making a dark chocolate zucchini but in the end I decided that I wanted to see those green and yellow flecks of zucchini in the bread. I added some soft raisins and chopped walnuts to the raisin bread for some extra flavours and textures. The zucchini bread with raisins and walnuts was so good that I ate it with nothing more than simple butter each morning.

Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup walnuts (chopped)
1/2 cup raisins

Directions:
1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
2. Mix the flours, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl.
3. Mix the wet and dry ingredients.
4. Mix in the nuts and raisins.
5. Pour the batter into a greased 5X9 inch loaf pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.

Zucchini Bread, Buttered Slice

Similar Recipes:
Blueberry Zucchini Bread
Chocolate Zucchini Bread
Zucchini Bread with Roasted Red Peppers and Feta
Banana Bread
Chocolate Chip Zucchini Greek Yogurt Banana Bread

Garides Saganaki (Shrimp Saganaki)

Garides Saganaki (Shrimp Saganaki)

One of the things that I really liked about the Greek restaurants was the many tasty appetizers or mezes (or mezedes) that they served. It was really nice when eating in a group as you could order a few mezes and try some of each. One of the mezes that I liked the most was a seafood saganaki. At first I was not sure what would come as I associated the name Saganaki with the fried cheese dish. Apparently saganaki is also the name of the two handled pan that the dish is made in. The seafood saganaki was shrimp, octopus and mussels cooked in a spicy tomato sauce and covered with feta cheese. With just one bite I knew that I would just have to try making this one at home.

The first decision that I made was to simplify the dish by just using shrimp, which was my favorite part. It was quite easy to find many recipes for shrimp saganaki online and I came up with this one using what I liked from several of them. The shrimp saganaki was really easy to make and it turned out great! The spicy tomato sauce, salty feta cheese and succulent shrimp combo was so good! A lot of the recipes that I found called for ouzo, which is a Greek anise flavored liqueur. Although you do not taste the ouzo in the final product, unless you use a lot of it, it adds that something to the dish that just makes it better. Many of the recipes that I read suggested serving the shrimp saganaki with bread and that was a great call. The sauce was so good that it would practically be a crime not to finish it and having the crusty bread on hand to sop it up was perfect. You could easily serve the shrimp saganaki as a light meal or as an appetizer. I enjoyed my shrimp saganaki with a glass of ouzo.

Garides Saganaki (Shrimp Saganaki)

(makes 1 appetizer sized serving)
Printable Recipe

Ingredients:
1 tablespoon olive oil
1/4 cup onion (chopped)
1/4 teaspoon red pepper flakes
1 clove garlic (chopped)
1/2 cup tomato (chopped)
1/4 teaspoon oregano
1 splash ouzo (or mastic liqueur, optional)
salt and pepper to taste
1/4 pound shrimp
1 handful parsley (chopped)
1/2 cup feta (crumbled)

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until soft, about 5 minutes.
3. Add the red pepper flakes and garlic and saute for 30 seconds.
4. Add the tomato, oregano and ouzo and simmer until the sauce thickens, about 5 minutes.
5. Add the shrimp and simmer for 30 seconds per side.
6. Remove from heat and stir in the parsley.
7. Transfer to a baking dish and top with the feta cheese.
8. Bake in a preheated 425F oven until the sauce is bubbly, about 10 minutes.

Note: Shrimp saganaki is also called garithes yiouvetsi or baked prawns.

Similar Recipes:
Shrimp Linguine in a Tomato and Feta Sauce
Tomato and Feta Baked Eggs
Scallop Saganaki
Garides Tourkolimano (Greek Shrimp)
Baked Shrimp and Feta Pasta
Shrimp Linguine in a Tomato and White Wine Sauce
Mediterranean Fish Stew
Bouyiourdi
Baked Goat Cheese Marinara
Baked Goat Cheese Salsa
Cod Baked in a Tomato and Feta Sauce

Take a look at Peter's post on shrimp saganaki for another great take on the dish.


Update May 19 2009:

I recently came across a new idea for shrimp saganaki on Greek Food R & R to use masticha liqueur instead of ouzo for a mastic shrimp saganaki. I was able to pick up a bottle of masticha liqueur and some mastic resin and I made the shrimp saganaki again this time with the mastic flavours instead of the ouzo. I am torn as to which version I like best. I think that I will have to make them both again and have a head to head face off. :)

Mastic Garides Saganaki (Shrimp Saganaki)

Sausage on Lentils and Greens

Sausage on Lentils and Greens

A little over a year ago I tried cooking lentils for the first time and it did not go so well. It seemed that no matter how long I cooked them they just did not soften. That put me off lentils for a while but recently I have been wanting to give them a second chance. I was thinking about doing a simple lentil dish with some vegetables and aromatics to show off the lentils. I was a bit worried that the lentils would be a bit plain and I remembered seeing a sausage and lentil dish that looked nice. I thought that some tasty sausage would rescue the meal if the lentils proved to be boring. I wanted some green vegetables in the meal and having recently enjoyed some sauteed Swiss chard I thought that it would round out meal perfectly.

The lentils smelled amazing while they were cooking. My fears of flavourless lentils were quickly thrown aside and I was eagerly awaiting for them to finish cooking. I made sure to test the lentils a few times around when they were supposed to be done to make sure that I caught them when the were al dente. The lentils turned out really well. They smelled great, were full of flavour, and I enjoyed their texture. The sauteed Swiss chard and Italian sausage finished the meal off nicely. I was using up some leftover sausage from my freezer and the sausage ran out before the lentils and Swiss chard so I enjoyed the leftovers with a fried egg on top for breakfast. I am now looking forward to cooking with lentils again.

Ingredients:
1 tablespoon oil
1 clove garlic (chopped)
1 small onion (chopped)
1 carrot (chopped)
1 rib celery (chopped)
1 cup puy lentils
1 bay leaf
~2 cups water (or broth or stock)
salt and pepper to taste
1 teaspoon oil
2 links Italian sausage
1 handful parsley (chopped)
sauteed Swiss chard

Directions:
1. Heat the oil in a pan.
2. Add the garlic, onion, carrot, and celery and saute until tender, about 5 minutes.
3. Add the lentils and bay leaf and cover in water.
4. Simmer covered until the lentils are al dente, about 20-30 minutes.
5. Season the lentils with salt and pepper.
6. Heat the oil in a pan.
7. Add the sausage and cook until golden brown on all sides and fully cooked.
8. Slice the sausage and serve over the lentils

Fried Egg on Lentils and Greens

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Italian Lentil and Chestnut Stew
Chicken and Chanterelles on Spinach and Wild Rice
Cajun Red Beans and Rice

Savoury Pumpkin Pie (Kolokithopita)

Savoury Pumpkin Pie (Kolokithopita)

This weekend I got the chance to go back to my normal routine; I had time to make a meal plan, go to the farmers market, etc. I was just itching to try some recipes from my vacation in Greece and this was the at the top of my list. On my first night in Greece, after I had settled into my hotel room and walked around the neighborhood a bit it was about 10pm and I was hungry. I found a nice looking taverna with sidewalk seating so that you could sit down, relax and watch the world walk by. Luckily the taverna had quite the menu and I made sure to look at everything on it before ordering. I recognized most of the dishes on the list and I wanted to try authentic Greek versions of all of them. I got to the section on pies and I saw the spinach pie and the cheese pie, both of which I was familiar with, but there was a third pie in the list, a pumpkin pie. This was the first that I had heard of a Greek pumpkin pie and it was under the meal section not the dessert section so I could only assume that it was a savoury pie rather than a sweet pie. Unfortunately, when I tried to order it I was informed that that section of the menu was no longer available, I guess by 10pm they are only serving the dinner part of their menu. Oh well, not to worry, since it was my first meal in Greece what better place to start than a gyro, preceded by some tasty saganaki?

I never did get to try a Greek pumpkin pie in Greece but as soon as I got home I looked it up on the web and I found this recipe for a pumpkin pie or kolokithopita. This is a nice and simple recipe where the filling is simply pumpkin puree, feta and some eggs to bind, all wrapped in crisp and crunchy phyllo pastry. The original recipe called for rolling the phyllo dough up around the filling but I decided to go with more of a pie shape. I also threw in some fresh sage because I had them on hand. The savoury pumpkin pie turned out pretty good! I really liked the way the sweet pumpkin paired with the salty feta cheese. I enjoyed the pumpkin pie warm the first day and straight out of the fridge the second day and it was good both ways. I am thinking that a sweet pumpkin pie would be really nice cooked in a phyllo dough crust as well.

Ingredients:
2 cups pumpkin puree
1/2 cup feta (crumbled)
2 eggs
pepper to taste
sage to taste (chopped)
1/4 cup olive oil
phyllo dough (thawed over night in the fridge)

Directions:
1. Mix the pumpkin, feta, eggs, pepper and sage in a bowl.
2. Brush the bottom of an 8x8 inch baking pan with olive oil.
3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.)
4. Repeat until you have 6-8 layers depending on how thick you want the crust.
5. Place the pumpkin mixture on top of the phyllo dough.
6. Brush the top of a sheet of phyllo dough with olive oil and place it on the pumpkin filling.
7. Repeat until you have 6-8 layers depending on how thick you want the crust.
8. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.

Similar Recipes:
Pumpkin and Feta Fritters
Kolokithopita (Greek Zucchini Pie)
Spanakopita (Greek Spinach Pie)
Pumpkin Casserole
Mushroom and Feta Phyllo Pie

Corn, Zucchini and Chicken Pizza

Corn, Zucchini and Chicken Pizza

One last dish from before the vacation, rounding off my enjoyment of the fresh local corn. It had been a while since I had last had a pizza and I had been craving it. I was thinking that corn would work on a pizza with lots of gooey melted cheese. I also had a nice looking zucchini and I thought I would finish it off with some chicken. Instead of going with a tomato based pizza sauce I thought that a salsa verde based sauce would be really good. I sauteed all of the toppings in a pan and then tossed them with the salsa verde. Throw it on some pizza dough, top with a generous serving of cheese and bake it in an oven and its all done. It turned out to be a pretty tasty pizza. The sweet corn went well on a pizza and the salsa verde based sauce added a ton of flavour. I garnished the pizza with some fresh chopped cilantro when it came out of the oven.

Ingredients:
1 chicken breast (cut into bite sized pieces)
1/2 teaspoon ground cumin
salt and pepper
1 teaspoon canola oil
1/4 cup red onion (chopped)
1/2 cup fresh corn kernels
1/2 cup zucchini (chopped)
1/4 cup salsa verde
1 handful cilantro (chopped)
1 pizza dough
1 handful Monterrey Jack cheese (grated)
1 handful cheddar cheese (grated)
1 handful cilantro (chopped)

Directions:
1. Season the chicken with the cumin, salt and pepper.
2. Heat the oil in a pan.
3. Add the chicken ans saute for about 3 minutes.
4. Add onion, corn and zucchini and saute for 2 minutes.
5. Add the salsa verde and saute for 2 minutes.
6. Remove from heat and mix in the cilantro.
7. Roll out the pizza dough.
8. Spread the mixture over the pizza dough and top with the cheese.
9. Bake in a preheated 450F oven until the dough is golden brown, about 10 minutes.

Similar Recipes:
Corn and Black Bean Tortilla Pie
Corn and Black Bean Quesadillas

Corn, Zucchini and Chicken Pizza - Slice

Corn Pudding

Corn Pudding

When I was a kid I was not too thrilled with puddings and just having the word pudding in the name was enough for me to lose interest. Now a days I have been enjoying exploring the world of puddings and when I came across the concept of a corn pudding I knew that I would just have to try it. I filed the bookmark away with all of the other corn recipes that were just waiting for corn season and I got the chance to make it just before I left on vacation. I found a lot of corn pudding recipes that called for canned corn so I guess I did not need to wait until corn season but since I had, I looked for a recipe that used fresh corn. I found a simple and tasty sounding recipe for corn pudding on A Yankee in a Southern Kitchen. Since I was not too familiar with pudding recipes I left it pretty much as it was, though since I was leaving on vacation later in the week I cut the recipe in half so that I would be able to finish it before going. The recipe below made enough for two individual sized servings. Based on the recipe it sounded pretty much like a custard with corn and that is exactly what it turned out to be. Given that I really like corn and custard the combination of the two was wonderful. The first night I enjoyed it warm from the oven and the second night I enjoyed it cool from the refrigerator. I am glad that I tried the corn pudding and I am looking forward to making it again.

Ingredients:
2 ears worth of corn kernels
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 tablespoon all-purpose flour
1 egg (beaten)
1/2 cup milk
1/2 cup heavy cream
1 tablespoon of melted butter
1/4 teaspoon freshly grated nutmeg

Directions:
1. Mix everything in a bowl.
2. Pour into a baking dish.
3. Bake in a preheated 350F oven until it is golden brown on top and set like a custard, about 30 minutes. (A knife inserted into the center should come out clean.)

Similar Recipes:
Sweet Corn Ice Cream
Maple Creme Brulee
Maque Choux
Creamed Corn with Roasted Red Peppers and Bacon

Sauteed Swiss Chard

Sauteed Swiss Chard

Side dishes are not as exciting as main dishes or as glamorous as deserts but you have them all the time. I like to take the time to post about side dishes as it is always good to have a nice collection of them to quickly add to any meal. Side dishes are a great way to work green vegetables into your diet and I am always on the lookout for new ways to enjoy green vegetables. Swiss chard is a green vegetable that I have been wanting to use more of and there is an easy and tasty way to prepare that never fails. You simply saute The Swiss chard with some onions and garlic until it just wilts and you have a tasty and healthy green vegetable side dish that goes with almost any meal.

Ingredients:
1 tablespoon olive oil
1 pinch red pepper flakes
1 clove garlic (chopped)
1 small onion (chopped)
1 bunch Swiss chard (chopped)
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Add the red pepper flakes, garlic and onion and saute until the onion is tender, about 5 minutes.
3. Add the Swiss chard and saute until just wilted.
4. Season with salt and pepper.

Similar Recipes:
Chard Sauteed with Raisins and Pine Nuts
Swiss Chard and Cannellini Beans
Sausage on Lentils and Greens

Corn Chowder

Corn Chowder

One of the things that I was just waiting to try with corn was a corn chowder and I got the chance to make one just before I went on my vacation. I was all prepared to do a standard creamy corn chowder until I came across this recipe for a more spicy corn chowder at The Kitchen Sink and I was led astray. I really liked the sound of using cumin and smoky paprika and chipotle along with the sweet corn in the chowder. Of course I could not resist making a few changes to the recipe like adding fresh jalapeno peppers and replacing the flour with corn meal. I also decided to leave some of the liquid as milk to give it a bit of the creaminess more commonly associated with corn chowder. A trick that I learned while making the sweet corn ice cream was to simmer the cob of the corn in the liquid to enhance the corn flavour and I used it while making this corn chowder. The chowder turned out good! I liked how the heat of the chillies and the smokiness played with the sweetness of the corn. The chowder was pretty hearty in addition to tasting great. The leftovers froze well and I got to enjoy the corn chowder again this week.

Corn Chowder


(makes 2 large portions or 4 small portions)

Ingredients:
4 slices bacon (cut)
1 onion (chopped)
2 ribs celery (chopped)
1 jalapeno pepper (chopped)
1 teaspoon cumin (tasted & ground)
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle chili powder
salt and pepper to taste
1 stewing potato (cut into bite sized pieces)
2 tablespoons corn meal
1 cup vegetable broth or chicken broth or chicken stock
1 cup milk
1 teaspoon oregano
2 ears of corn (kernels cut from the cob and one cob reserved)
1 handful cilantro (chopped)

Directions:
1. Cook the bacon in a large sauce pan and set aside.
2. Drain all but a tablespoon of the bacon grease.
3. Add the onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper and saute until the onion is soft, about 5-7 minutes.
4. Add the potatoes and cook for 5 minutes.
5. Sprinkle the corn meal over everything.
6. Add the stock, milk, oregano, corn kernels and cob.
7. Bring to a boil, reduce the heat to low and simmer covered for 30 minutes.
8. Remove from heat and stir in the cilantro and remove the cob.

Similar Recipes:
Chicken Tortilla Soup
Aztec Soup
Sweet Corn Ice Cream
Shrimp and Roasted Corn Chowder

Looking for more soup recipes?

Tuna and Cannellini Bean Salad

Tuna and Cannellini Bean Salad

Normally I like to plan the weeks meals ahead and have recipes written and a grocery list ready for shopping on the weekend. This week however I did not have the chance to prepare and I have been winging it. At times like these it is always good to fall back on pantry staples. I always seem to have cans of tuna and beans in my pantry/cupboard and I was thinking that a tuna and bean salad would be a nice place to start. My first thought was to go with a mayonnaise based creamy dressing but I wanted something a bit lighter having just got back from my vacation and I decided to go with a simple lemon and mustard vinaigrette. Of course some fresh vegetables and herbs brighten up any salad and I picked some up on the way home from work. The salad was quick and simple to make which was nice as I have been pretty busy and it tasted good as well. Overall it was a nice light meal.

Ingredients:
1 6 ounce can water packed tuna (drained and flaked)
1 19 ounce can cannellini beans (drained and rinsed)
1 small red onion (chopped)
1 clove garlic (chopped)
1 handful chopped parsley
1 handful kalamata olives (pitted and chopped, optional)
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
salt and pepper to taste
1 handful salad greens

Directions:
1. Mix the tuna, beans, onion, garlic and parsley in a bowl.
2. Mix the olive oil, lemon juice, mustard, salt and pepper in a bowl.
3. Mix the dressing and the tuna and beans.

Similar Recipes:
Asparagus and Zucchini Farro Salad
Roasted Asparagus and Red Pepper Farro Salad