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Butter Pie Crust (Pâte Brisée)

Butter Pie Crust (Pâte Brisée)


I just realized that despite the fact that I have been posting about pies for a while, that I have not actually posted the pie crust recipe that I use. Although it is perfectly acceptable to use store bought pie crusts I like to make my own especially if I am not rushed for time. My first few attempts at making a pie crust did not turn out too well but I stuck with it and now I am enjoying making them. With a little practice they are actually fairly easy to make. The trick is keeping everything nice and chilled.

If I am not rushed for time I like to cut the butter and then chill it in the freezer for a bit. Then next important step is the water. You want to add enough water that the dough starts to clump and enough that it is going to stick together when you roll it out but not too much. I find that 5 tablespoons of water usually works out well. Ideally when you have mixed the water into the flour and butter to form the dough you should be able to see small bits of butter in it and it is these bits of butter that are going to make the pie crust nice and light and flaky. After you have formed the dough you want to chill it in the fridge before rolling. Chilling it in the fridge helps ensure that those bits of butter don't melt and that they remain as bits of butter in the pastry. After the pastry has chilled in the fridge it is time to roll it out. You will want to wait a few minutes after pulling it out of the fridge to let it warm up just a bit so that you can roll it easily without it crumbling. Once the crust has been rolled out you will want to lightly fold it in half 2 times and transfer it to the pie dish and then unfold it and fit it into the pie plate. After you have fit the pie crust into the plate you will want to use it right away or put it back into the fridge until you are ready to use it. The uncooked pie crust freezes well so you can make them ahead of time and use them when you need them reducing the amount of effort that a pie takes to make.

This recipe make one pie crust so if you are making a pie with a top and bottom crusts you will need to make this recipe two times. To help get those nice golden brown colours to the pie shell you can brush it in an egg white and water mixture before baking. If you are going to be baking the pie for a long period of time you can cover the crust with foil and then remove the foil for the last 30 minutes of baking time to help ensure that the crust does not burn.

Note: This pie crust recipe works equally well for both sweet and savoury pie. For a sweet pie you may want to add an extra tablespoon of sugar to this recipe.

Butter Pie Crust (Pâte Brisée)

(makes 1 9 inch pie crust)
Printable Recipe

Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)
4-5 tablespoons water (cold)

Directions:
1. Pulse the flour, salt and sugar in a food processor to mix.
2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
4. Place the dough on a clean surface and shape it into a disc.
5. Wrap the dough in plastic and refrigerate for at least an hour.
6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
7. Place the dough into the pie plate and form it.

If you need to pre-bake the pie crust, this is how:
8. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
9. Bake in a preheated 350F oven for 15 minutes.
10. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
11. Bake until golden brown, about 10 minutes.

Similar Recipes:
Biscuit Pie Crust

Used in:
Dulce de Leche Apple Pie
Medjool Date Pecan Pie
Sweet Potato Pecan Pie
Tomato Pie
Peach and Maple Sour Cream Pecan Pie
Strawberry Rhubarb Pie
Rhubarb Sour Cream Pie
Steak and Guinness Pie
Chicken Pot Pie
Maple Pecan Pie
Asparagus and Spinach Quiche
Jalapeño Popper Quiche
Corn and Tomato Pie
Guinness Braised Onion and Aged White Cheddar Quiche
Wild Leek and Double Smoked Bacon Tart
Apple Crisp Pizza with Caramel Sauce

Pay it Forward

A while ago I left a comment on a post on Not Quite Nigella and then a few months later I was delighted to receive a package in the mail containing containing many foodie goodies! The package included some candied Australian macadamia nuts, biscuits, fig and fennel paste, Persian fairy floss and lemon myrtle leaves! The post on Not Quite Nigella was about a food blogging event called Pay it Forwardwhere Lorraine randomly picked 3 comments and sent their authors a package containing foodie goodies. In return for receiving those packages those lucky recipients would then continue to Pay It Forward by sending out 3 packages themselves.

It took me a while but now that it is the holidays I figured it was the perfect time to continue to Pay It Forward! The rules are simple; leave a comment on this post and I will choose 3 random comments on Saturday December the 5th. I will send the authors of the chosen comments a package containing food related goodies. The recipients of the packages agree to Pay It Forward and send out 3 similar packages within a year.

Dulce de Leche Apple Pie

Dulce de Leche Apple Pie


The reason that I was so enthusiastic about making the dulce de leche was that I had recently seen this recipe for a dulce de leche apple pie on The Cooking Photographer that looked so good. Caramel and apples go so well together and with the thought of a caramely dulce de leche apple pie there was no way that I could resist making it! With so many apples at the farmers market these days it was the perfect time to make the pie and I used a mixture of different types of those wonderful varieties of apples. This pie was pretty easy to make with you only needing to mix the apples, dulce de leche and a few other ingredients, assembling the pie and baking it. The hardest part is waiting for the pie to finish baking and then letting it cool while you are intoxicated with its heavenly aroma. The dulce de leche turned out amazingly well and it was very tempting to have seconds of dessert each night! The dulce de leche and apple flavour combination is just as good as the caramel and apple combo and I look forward to using this combo again! Of course I served the dulce de leche apple pie with a scoop of melting vanilla ice cream.

Dulce de Leche Apple Pie

(makes 1 pie)
Printable Recipe

Ingredients:
6 cups of apples (cored, peeled and sliced)
1/2 cup dulce de leche
2 tablespoons apple cider
1/2 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
2 pie crusts
1 egg white mixed with 1 teaspoon of water

Directions:
1. Toss the apples in the dulce de leche, cider and vanilla,
2. Mix the sugars, cornstarch, spices and salt in a large bowl.
3. Mix the wet and dry ingredients.
4. Fit one of the pie crusts into a 9 inch pie plate and pour the apples in.
5. Fit the remaining pie crust on top and brush with the egg white mixture.
6. Cover with foil and bake in a preheated 400F oven for 40 minutes.
7. Reduce to 375F, remove the foil and bake until golden brown, about 30-40 minutes.
8. Let cool completely.

Similar Recipes:
Vanilla Apple Crisp with Caramel Sauce
Apple Crisp with Amaretto
Apple Pie Pizza
Strawberry Rhubarb Pie
Apple Pie French Toast
Caramelized Apple Grilled Cheese Sandwich
Apple Crisp Pizza with Caramel Sauce
Slow Cooker Apple Pie Steel Cut Oatmeal

Homemade Dulce de Leche

Dulce de Leche with Apples

I have been seeing dulce de leche around the food blogging sphere since I started food blogging and it has always looked and sounded so good! Unfortunately I have had problems finding it. I could not find it for a long time but after I had given up I did come across some and I picked up a jar right away. The dulce de leche was a lot like a caramel sauce and it was so good that it disappeared really quickly leaving me craving more. When I went back to get some, it was all gone and I never did run into it again. I finally got tired of waiting to find it and I just decided to make my own.

Luckily there are lot of articles around as to how to make your own dulce de leche! Dulce de leche is made by slowly heating sweetened condensed milk until it caramelizes and turns a golden brown. The easiest way to make dulce de leche it to simply simmer a can of sweetened condensed milk in water for several hours. The down side of this method, and the reason that I held off on making my own for so long, is that apparently there is a risk of the can exploding. (Who wants to be cleaning caramelized sweetened condensed milk from their ceiling?) One thing that I noticed about the instructions that I found was that different ones called for different cooking times. From what I could piece together, you want to simmer for 2 hours to get a light and mild dulce de leche and the longer you leave it in for after that the darker and more flavourful it gets.

I finally had enough incentive to make my own dulce de leche that I gave it a try. I used my old stock pot because I didn't want any possibility of rust touching my good pot and I made sure to keep the lid on and that the can of sweetened condensed milk was covered in water at all times. For the cooking duration I decided to leave mine in for 4 hours to get a nice dark rich tasting dulce de leche. Making the dulce de leche couldn't have been easier and I did not have any problems. I could barely wait for it to cool and when I cracked open the can, it was dulce de leche, and it was a nice deep brown and it smelled amazing. I could not resist putting a finger into it right away and I was rewarded with an amazing caramely flavour! It was so worth making! I will definitely be making my own dulce de leche from now on and I will probably be doing it frequently!

I had not planned to make the recipe that used the dulce de leche until the next day but I could not wait that long so I enjoyed some of the dulce de leche with sliced apples. The thick, creamy and caramely dulce de leche goes so well with crisp juicy apples! It was a real treat!

How to make dulce de leche:

Dulce de Leche

(makes 1 cup)
Printable Recipe

Ingredients:
1 can sweetened condensed milk (label removed)

Directions:
1. Place the can in a large pot and fill with water making sure to completely cover the can.
2. Bring the water to a boil, reduce the heat and simmer for 2-4 hours depending on how dark you want it. Note: Make sure that the can is always completely covered in water.
3. Turn the heat off and let the can cool in the water.

Similar Recipes:
Caramel Sauce
Blueberry Caramel Sauce
Vanilla Bourbon Caramel Sauce

Pumpkin and Mushroom Pasta with Gorgonzola

Pumpkin and Mushroom Pasta with Gorgonzola


The squash, caramelized onion, sage and gorgonzola flavour combo has been on my mine a lot ever since I tried it in the roasted butternut squash and caramelized onion pizza with gorgonzola and crispy fried sage. I was trying to think of new ways to enjoy this particular flavour combination when I realized that I had not had pasta in far too long. I had some pumpkin puree that I wanted to finish and I thought that a pumpkin, gorgonzola and sage sauce would go nicely on a pasta. For some reason I kept thinking about adding some mushrooms to the pasta and since I was going to be slowly caramelizing the onions anyways I figured that I might add some. In addition to adding some sage to the onions and mushrooms I could not resist frying some sage leaves in browned butter until they were nice and crispy and I used them to garnish the pasta. The pumpkin, gorgonzola, sage, caramelized onions and sauteed mushrooms flavour combo was amazing and it worked really well as a pasta sauce! I can't wait to try experimenting with this flavour combo some more!

Pumpkin and Mushroom Pasta with Gorgonzola

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
1 onion (sliced)
8 ounces mushrooms (sliced)
1 clove garlic (chopped)
1 tablespoon sage (chopped)
1/2 teaspoon red chili pepper flakes (optional)
1/4 teaspoon nutmeg
1 pound pasta
1 cup pumpkin puree
1/4 cup heavy cream
1/2 cup gorgonzola (crumbled)
salt and pepper to taste
1 tablespoon butter
1 handful sage leaves

Directions:
1. Heat the oil in a pan.
2. Add the onions and mushrooms and slowly cook them until they are nice and caramelized, about an 20 minutes.
3. Start cooking the pasta.
4. Add the garlic, sage, red chili pepper flakes and nutmeg and saute until fragrant, about a minute.
5. Add the pumpkin puree, cream, gorgonzola, salt and pepper and simmer to reduce for a few minutes.
6. Melt the butter in a pan.
7. Add the sage leaves and fry until Crispy.
8. Toss the pasta in the sauce and serve garnished with the crispy butter fried sage.

Similar Recipes:
Pumpkin Gnocchi in a Creamy Gorgonzola Sauce
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Roasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage
Steak Tenderloin in a Mushroom and Blue Cheese Sauce

Take a look at the Presto Pasta Nights roundup on Kahakai Kitchen.

Pomegranate Tabbouleh Salad

Pomegranate Tabbouleh Salad


The other day when I was enjoying my pomegranate and pistachio whole wheat couscous salad it reminded me a little of tabbouleh. Tabouleh is a Mediterranean parsley salad that also commonly includes things like bulgur, mint, tomatoes, etc. I always enjoy whole grain salads and I was thinking that one would make for a nice light day before T day meal. For the pomegranate tabbouleh salad I went with the standard tabbouleh components and then I added pomegranate seeds and some of the pomegranate vinaigrette from the pomegranate couscous salad for the pomegranate components. From there I added some chopped walnuts and some feta to make the salad a bit heartier. The pomegranate tabbouleh salad turned out great! The the bulgur was light and fluffy and the pomegranate vinaigrette ensured that it stayed nice and moist. I really enjoyed the salty feta and juicy sweet and tart pomegranate combo. The large amount of parsley and mint made the salad seem so fresh and vibrant. I will definitely be making this pomegranate tabbouleh salad again!

Pomegranate Tabbouleh Salad

(makes 4 servings)
Printable Recipe

Ingredients:
1 cup water
1/2 cup bulgur
1/2 cup parsley (chopped)
1/4 cup mint (chopped)
1/4 cup green onions (chopped)
1/2 cup tomato (chopped)
1/2 cup cucumber (chopped)
1/4 cup walnuts (toasted)
1/4 cup pomegranate seeds
1/4 cup feta
3 tablespoons pomegranate vinaigrette

Directions:
1. Bring the water to a boil and turn off the heat.
2. Mix in the bulgur, cover and let sit for 20 minutes.
3. Toss the bulgur with the parsley, mint, green onion, tomato, cucumber, walnuts, pomegranate seeds and feta in the pomegranate vinaigrette to coat.

Similar Recipes:
Tabbouleh
Pomegranate and Pistachio Couscous
Roasted Butternut Squash and Pomegranate Salad
Roasted Vegetable Quinoa Salad
Pomegranate and Roasted Tomato Bulgur Salad
Quinoa Tabbouleh Salad
Apple and Pomegranate Quinoa and Kale Salad with Feta in a Curried Maple Dijon Dressing

Slow Braised Chili Con Carne

Slow Braised Chili Con Carne

I am a big fan of chilies! When I heard that Zantac was holding a Canadian Chili Challenge I immediatly set to creating a new chili recipe. Chili, like bolognese, is one of those dishes that I just can't resist playing with and trying something new each time. When I find something that I like, it gets carried forward to the next version, etc. Since I started food blogging I have seen a lot of chili recipes and many of them call for ground beef. Although I am going to have to try a ground beef chili one of these days, I find it really hard to resist taking the chance to get a good braise on. There is just something with those chunks of beef that are so tender that they literally melt in your mouth. Another thing that I like about a nice braise is that it takes a long time so all of the flavours have a chance to come out and mingle.

Bacon is a magical ingredient that makes everything better and it certainly works well in chilies. The bacon adds a ton of flavour and you can use the bacon grease to brown the beef and saute the onions so that you don't loose any of the flavour. Although I often like to use fresh chilies in chili, in the Winter they can be hard to come by and dried chilies work just as well. I like to use a variety of chilies and I almost always include some chipotle chillies for their smoky goodness. Next up is the sticky debate about tomatoes and beans and whether they belong in a chili or not. I like chilies both with and without them and this time I decided to go with them to bulk out the chili a bit. Adding some vegetables and beans made me feel a little bit better about the bacon. ;) Once you have all of you basic ingredients you are of course going to need some liquid to do the braising in. You could use water but why not take the opportunity to add some flavour and use some beef stock or better yet some beer and/or coffee. In addition to your standard Texmex spices I like to add a bit of cinnamon and chocolate to the chili to add that hint of something exotic.

Join in on the fun of the Canadian Zantac Chili Challenge or feel free to vote for my beer braised chili con carne recipe when the voting starts in December.

Slow Braised Chili Con Carne

(makes 4+ servings)
Printable Recipe

Ingredients:
2 ancho chilies
2 pasilla chilies
2 chipotle chilies
2 chilies de arbol
4 slices bacon (cut into 1 inch slices)
1 pound beef (chuck roast, cut into 1/2 inch cubes)
1 onion (chopped)
4 cloves garlic (chopped)
1 (28 ounce) can diced tomatoes
1 (19 ounce) can kidney beans (drained and rinsed)
1 cup coffee
1 beer
1 tablespoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1 teaspoon oregano
salt to taste
1/4 tablet Mexican chocolate (grated)
1 handful cilantro (chopped)

Directions:
1. Toast the ancho, pasilla, chipotle and de arbol chilies in a pan.
2. Cover in boiling water and let soak for 30 minutes.
3. Meanwhile, cook the bacon in a large pan and set aside retaining the grease in the pan.
4. Add the beef and brown on all sides in the bacon grease and set aside.
5. Add the onion and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about a minute.
7. Add the bacon, beef, tomatoes, kidney beans, coffee, beer, cumin, cinnamon, coriander, cayenne and oregano.
8. Drain the chilies and blend in a half a cup of fresh water and add to the pot. (Tip: Add the chilies a bit at a time taste testing as you go to get it to the level of heat that you desire.)
9. Bring to a boil, reduce the heat and simmer until the beef is fork tender, about 3-5 hours, adding more liquid if required.
10. Add the Mexican chocolate.
11. Remove from heat and mix in the cilantro.

Slow Cooker: Implement steps 1-4, optionally implement steps 5&6, place everything except the cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cilantro.

Similar Recipes:
Black Bean and Quinoa Chili
Squash Chili Mole
Chili Verde
Turkey White Chili
White Chicken Chili
Braised Short Rib Ragu
Beef and Black Bean Chili
Buffalo Chicken Chili
Quinoa White Chicken Chili
Tortellini Chili

Bacon Wrapped Stuffed Medjool Dates

Bacon Wrapped Stuffed Medjool Dates


The last time that I came across medjool dates I tried stuffing them with cream cheese and the sweet and savoury combination was really good. Since then I came across the idea of taking it one step further and wrapping the stuffed dates in bacon! You really just can't go wrong adding bacon to anything and I immediately knew that I would have to try it the next time that I came across some medjool dates. You can stuff the dates with pretty much anything and this time I went with my favorite cheese, gorgonzola and some spicy chorizo sausage. I was also thinking that almonds or even pieces of olives would also make a good date filling. The bacon wrapped stuffed dates are pretty easy to make. You just need to pit the dates, stuff, them, wrap them and then bake them for a few minutes. For the amount of effort these take to make, they are so worth it! The salty bacon wrapping goes so well with the sweet medjool dates! I really enjoyed both the tangy gorgonzola and the spicy Spanish chorizo sausage fillings. These bacon wrapped stuffed medjool dates would make a welcome addition to any party and with them being in season now they would be a perfect appetizer for your Thanksgiving dinner.

Bacon Wrapped Stuffed Medjool Dates

(makes 4 servings)
Printable Recipe

Ingredients:
16 medjool dates
gorgonzola cheese (or other cheese or chorizo or almonds, etc.)
8 slices bacon (cut in half)

Directions:
1. Cut the dates open along one side and remove the pits.
2. Stuff the dates with their filling and wrap each in a slice of bacon.
3. Place the bacon wrapped dates into a baking pan with the seam of the bacon down.
4. Bake in a preheated 425F oven until the bacon is cooked and slightly crispy, about 12-16 minutes, flipping once in the middle.
5. Let cool and enjoy.

Similar Recipes:
Dates Stuffed with Cream Cheese
Figs Stuffed with Gorgonzola
Jalapeno Poppers
Bacon Chocolate Chip Cookies
Date and Pistachio Terrine

Thanksgiving Ideas

Roasted Turkey Breast Dinner

Thanksgiving is one of my favorites times of the year! Of course it is the Thanksgiving dinner that hold a special place in my heart. Roast turkey has to be one of my favorite meals but I only seem to have it during the holidays so I am always looking forward to it. Though the turkey is the star of the show, I find that I spend more time thinking up what to do for sides and without great sides the turkey gets kind of lonely. A great Thanksgiving dinner is of course topped off with a great dessert and for a holiday meal it is acceptable t go all out!

With the US Thanksgiving coming up this week I thought that I would round up a few of my favorites Thanksgiving meal ideas.



Parmesan and Sage Roasted Turkey Breast

Parmesan and Sage Roasted Turkey Breast - Most recently my favorite roast turkey recipe was this one which turned out nice and moist and full of flavour and the gravy was also amazingly good. In the past I have also enjoyed a thyme and rosemary roast turkey breast and last year I went with a texmex theme and I enjoyed a maple and chipotle roast turkey.



Pinot Noir Cranberry Sauce

Pinot Noir Cranberry Sauce - In my opinion, a Thanksgiving turkey dinner would just not be complete with out some cranberry sauce and this pinot noir cranberry sauce is a great place to start. A simple maple cranberry sauce is also a great idea as the maple adds a really nice hint of flavour to the sauce.



Cranberry Chutney

Cranberry Chutney - This year I went with something a little different when I made this cranberry chutney which has an amazing balance of tart, sweet, tangy and spicy. I will be making this cranberry chutney many more times!



Green Bean Casserole

Green Bean Casserole - When it comes to sides you really can't go wrong with the classics and this made from scratch green bean casserole is definitely a classic. If you want to change things up a bit try a blue cheese green bean casserole or even a broccoli casserole.



Sweet Potato Casserole

Sweet Potato Casserole - Another great classic is this sweet potato casserole which is practically a dessert disguised as a side! I find that sweet potatoes and squash/pumpkin is pretty much interchangeable and this pumpkin casserole is another great take on a sweet potato casserole!



White Cheddar and Garlic Mashed Potatoes

White Cheddar and Garlic Mashed Potatoes - Speaking of potatoes, mashed potatoes commonly make an appearance on my holiday dinner menus and it is hard to beat these white cheddar and roasted garlic mashed potatoes!



Creamy Roasted Garlic Mashed Potatoes

Creamy Roasted Garlic Mashed Potatoes - These are another of my favorite ways to do mashed potatoes! You just can't go wrong with lots of sweet creamy roasted garlic!



Brussels Sprouts with Bacon, Cranberries and Pecans

Brussels Sprouts with Bacon, Cranberries and Pecans - I am always trying to work more green vegetables into my meal plans and during fall and winter brussels sprouts are a nice way to do so. These brussels sprouts fit right in with the holidays with their dried cranberries and pecans. Feel free to add some bacon as well! I also recently enjoyed some brussels sprouts and bacon covered in melted gorgonzola



Onion Gratin

Onion Gratin - Another side that I have been enjoying lately and that would make a excellent showing at any holiday meal are these slow roasted onions covered in cheese. If you like this idea but want something a little lighter then how about some herb roasted onions?



Roasted Apple Sauce

Roasted Apple Sauce - Apple sauce is a perfectly seasonal side or condiment for a holiday dinner but this time how about trying roasting the apples to pack in even more flavour!



Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage

Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage - This is my new all time favorite side!!! The title says it all! It was derived from an earlier version, the roasted squash with gorgonzola and maple syrup.



Pumpkin Pie

Pumpkin Pie - This is one of my favorite fall treats and this time I made it with a gingersnap crust and topped it with drizzled caramel sauce.



Sweet Potato Pecan Pie

Sweet Potato Pecan Pie - How can you go wrong by combining two great pies? This combo turns out even better than the sum of its parts!



Maple Pecan Pie

Maple Pecan Pie - Speaking of pecan pie, a pecan pie is a perfect dessert for that special holiday meal!



Medjool Date Pecan Pie

Medjool Date Pecan Pie - Medjool dates are currently in season and they go so well in a pecan pie!



Maple Pumpkin Pie Cheesecake

Maple Pumpkin Pie Cheesecake - You really can't go wrong with a classic like cheesecake! Why not spice it up a bit, and add some seasonal pumpkin for a pumpkin pie cheesecake?



Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream - I hope you haven't put your ice cream makers away yet because this is another great way to enjoy some of that pumpkin.



Maple Pecan Ice Cream

Maple Pecan Ice Cream - If you are a maple fanatic like me then this will quickly become one of your favorite ice creams! Serve it with any of the pies above for even more decadence. :)



Have a great Thanksgiving dinner!

Pomegranate Molasses and Pomegranate Syrup

Pomegranate Molasses


After my pomegranate and pistachio couscous I got a few questions about where to find pomegranate molasses or what could be used as a substitute for it. You should be able to find pomegranate molasses at your local middle eastern grocery store but if you cannot find it, it is easy enough to make if you can get your hands on some pomegranate juice. Making the pomegranate molasses is as easy as mixing some sugar into some pomegranate juice and simmering to reduce it to the desired consistency. You can also make pomegranate syrup using the same method, only stopping when it has the consistency of a syrup. This pomegranate molasses ends up with a nice level of tartness or tanginess but if you want a sweeter version you can easily add more sugar.

Pomegranate Molasses

(makes 1/2 cup)
Printable Recipe

Ingredients:
2 cups pomegranate juice
1/4 cup sugar
1 splash lemon juice

Directions:
1. Bring everything to a boil, reduce the heat and simmer until it has reduces to a quarter, about 40-50 minutes. (At this point it should have the consistency of a thick syrup.)

Use in:
Pomegranate and Pistachio Couscous
Muhammara (Middle Eastern Pepper and Walnut Dip)
Pistachio Crusted Rack of Lamb with a Pomegranate Port Sauce
Dukkah Crusted Cod
Lamb Chops with Pomegranate and Red Wine Sauce



Pomegranate Syrup

Pomegranate Syrup

(makes 1 cup)
Printable Recipe

Ingredients:
2 cups pomegranate juice
1/4 cup sugar
1 splash lemon juice

Directions:
1. Bring everything to a boil, reduce the heat and simmer until it has reduces to half, about 20-30 minutes. (At this point it should have the consistency of a syrup.


Similar Recipes:
Rhubarb Syrup

Medjool Date Pecan Pie

Medjool Date Pecan Pie

I came across medjool dates for the first time last year and since it was the first time that I had seen them I only picked up a few. They were so good! I ran back to the grocery store but alas, they were all gone. Since then I have been impatiently awaiting their return and when I came across some recently I picked up a ton of them immediatly! I used the first of them in the pomegranate and date lamb tagine and I knew that the next thing that I would make was this medjool date pecan pie that I had come across on The Cooking Photographer which sounded so amazingly good! You just cannot go wrong when you start with an already great pecan pie and then you add the soft and sweet medjool dates!

Roast Pork and Peameal Bacon Sandwich (A Canadian take on a Cuban Sandwich)

Roast Pork and Peameal Bacon Sandwich


The Cuban sandwich has been on my to try list for a long time and with the last of my roast pork leftovers on hand I kept thinking about it. A Cuban sandwich is typically made with layers of roast pork, ham, swiss cheese, pickles and mustard and it is grilled until it is nice and toasty and the cheese melts. Never mind that my roast pork was a Montreal steak spiced seasoned maple bacon wrapped roast pork rather than a mojo marinated roast pork. Never mind that I did not have the ham on hand. I could not get the idea of the Cuban sandwich out of my head. After a bit of thinking I decided to use the roast pork that I did have and I simply replaced the ham with some peameal bacon that I did have on hand. That is three kinds of pork in one sandwich with the roast pork, maple bacon and peameal bacon! You just can't go wrong with starting out with that combo! From there I finished the sandwich off as it should be with the swiss cheese, pickles and mustard. I guess in the end I had a kind of Canadian take on a Cuban sandwich and it turned out really well! The salty peameal bacon went well with the tender and slightly sweet maple roast pork and the melted cheese, pickles and mustard finished off the sandwich nicely. With this version of the sandwich being so good I can imagine what the original tastes like and I am going to have to try it soon.

Roast Pork and Peameal Bacon Sandwich

(makes 1 sandwich)
Printable Recipe

Ingredients:
1 bun (sliced in half)
2 slices leftover roast pork (warmed if you like)
2 slices peameal bacon (sometimes called Canadian bacon, fried)
2 slices swiss cheese
3 long slices of pickle
1 tablespoon dijon mustard

Directions:
1. Assemble sandwich.

Similar Recipes:
Roast Pork Sandwich with Apple Chutney
Ham Sandwich
Peameal Bacon and Onion Chutney Crostini
Cuban Burgers
Porchetta Sandwiches

Pomegranate and Pistachio Couscous

Pomegranate and Pistachio Couscous


I often like to serve my tagines over a bed of light and fluffy couscous to soak up all of the extra tasty gravy. Normally I like to keep the couscous nice and simple so that it does not steal any of the thunder from the tagine but this time I wasted to dress it up a bit. I just could not resist adding some of those beautiful pomegranate jewels to the couscous and with a the red there already I just had to round it out with some green in the form of pistachios. Couscous can sometimes be a little on the dry side so I thought that tossing it in a vinaigrette would help keep it nice and moist and a pomegranate vinaigrette using pomegranate molasses was the perfect fit. I finished the couscous off with some fresh chopped mint and parsley. The pomegranate and pistachio couscous went really well with the pomegranate and date lamb tagine but it could also easily be served as a side for any number of dishes or even as a salad all by itself.

Pomegranate and Pistachio Couscous

(makes 4 servings)
Printable Recipe

Ingredients:
1 cup water (or broth)
1 cup couscous (I used whole wheat)
1/4 cup pomegranate seeds
1/4 cup pistachios (chopped)
2 tablespoons pomegranate vinaigrette
1/4 cup mint (chopped)
1/4 cup parsley (chopped)

Directions:
1. Bring the water to a boil.
2. Remove from heat, mix in the couscous, cover and let sit for 5 minutes.
3. Fluff the couscous and mix in the remaining ingredients.

Pomegranate Vinaigrette

(makes 1/4 cup)
Printable Recipe

Ingredients:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon pomegranate molasses
1 teaspoon dijon mustard
1 clove garlic (grated)
salt and pepper to taste

Directions:
1. Mix everything in a small bowl.

Similar Recipes:
Pomegranate Tabbouleh Salad
Tabbouleh
Roasted Butternut Squash and Pomegranate Salad

Pomegranate and Date Lamb Tagine

Pomegranate and Date Lamb Tagine


Pomegranates are in season and the grocery stores have been full of them. I had been looking forward to the pomegranates as I had been wanting to explore with them some more. Despite the fact that a lot of the recipes that I have been seeing that use pomegranates are for sweet dishes for my first recipe I was thinking about something savoury. I was remembering the pistachio crusted rack of lamb with pomegranate and port sauce that I had made a while ago and I was thinking that another take on the lamb a pomegranate combo would be just right. I was also remembering a slowly braised lamb tagine that I had recently enjoyed and the thought of the falling apart tender lamb combined with pomegranates would be really nice. For the pomegranate ingredient I decided to use pomegranate juice to braise the lamb in and then to garnish the finished dish off with pomegranate seeds. Pomegranates can be a little on the tart side so I wanted to include something sweet in the recipe to balance things out. As luck would have it, medjool dates also seem to be in season and they fit in perfectly with the Mediterranean theme that was quickly developing. From there I went with the usual components from my previous tagine dishes making sure to include some fresh mint as a part of the herb blend. The pomegranate and date lamb tagine turned out great! I made absolutely sure to simmer the lamb long enough that it was falling apart tender and this gave time for all of the flavours to mingle. The tart pomegranate and sweet medjool dates balanced and complimented each other perfectly and they went really well with the lamb and the mint finished things off perfectly. I served the pomegranate and date lamb tagine on some light and fluffy pomegranate and pistachio whole wheat couscous.

Pomegranate and Date Lamb Tagine

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
1 pound lamb (cubed)
1 tablespoon oil
2 onions (sliced)
2 cloves garlic (chopped)
1 tablespoon ginger (grated)
2 cups pomegranate juice
1/4 preserved lemon (pith removed, and peel rinsed and sliced)
1/2 cup dates (pitted and coarsely chopped)
1 tablespoon harissa
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 pinch saffron
salt and pepper to taste
1/4 cup mint (chopped)
1/4 cup parsley (chopped)
1/4 cup pistachios (chopped)
1/4 cup pomegranate

Directions:
1. Heat the oil in a large pan over medium-high heat, add the lamb, brown on all sides and set aside.
2. Heat the oil in the pan, add the onion and saute for 3 minutes.
3. Add the garlic and ginger and saute until fragrant, about a minute.
4. Add the pomegranate juice, preserved lemon, dates, harissa, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer until the lamb it tender about 2-3 hours.
5. Remove from heat and mix in the mint and parsley.
6. Serve garnished with pistachios and pomegranate.

Slow Cooker: Optionally implement steps 1-3, place everything except the fresh herbs, pistachios and pomegranate in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the fresh herbs and turning off the heat.

Similar Recipes:
Apricot Lamb Tagine
Moroccan Nectarine and Plum Chicken Tagine
Lamb Chops with Pomegranate and Red Wine Sauce
Pistachio Crusted Rack of Lamb
Medjool Date Pecan Pie
Chicken and Date Pastilla
Pomegranate and Roasted Tomato Bulgur Salad

Sour Cream Pumpkin Coffee Cake

Sour Cream Pumpkin Coffee Cake


I certainly have been into the pumpkins this season and next on my list was this recipe for a sour cream pumpkin coffeecake that I recently saw on Megan's Cookin. You just can't go wrong with coffeecakes and with the layer of pumpkin and a streusel topping I immediatly knew that I would have to make this one. I used the recipe pretty much as it was, though I replaced some of the flour with whole wheat flour and of course I used my own home made pumpkin puree. The ingredient list may be a little long but this coffeecake is pretty easy to make with the hardest part being waiting for it to cool down enough to get into it. The coffeecake was nice and light and the layer of pumpkin kept it nice and moist. I really enjoyed the layer of pumpkin pie filling and using part of the streusel topping with the pumpkin layer was a nice touch. I am looking forward to breakfasts this week!

Sour Cream Pumpkin Coffee Cake

(makes 9+ servings)
Printable Recipe

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
3 cups pumpkin puree
1 egg (lightly beaten)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
2 teaspoons cinnamon
1/3 cup butter (melted)
1 cup chopped nuts

Directions:
1. Mix the flours, baking powder and soda in a bowl.
2. Cream the butter and sugar in another bowl.
3. Mix the vanilla extract and eggs into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5. Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, brown sugar, cinnamon and butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased 8x8x2 inch baking dish for a thicker cake as seen above or a 9x13x1.5+ for an thinner cake.
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Pour the remaining batter on top.
12. Sprinkle on the remaining streusel.
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 45-60 minutes for the 8x8x2 inch baking dish or 35-45 minutes for a 9x13x1.5+ baking dish.

Similar Recipes:
Pumpkin Caramel Cheesecake Turtle Bread
Cranberry Crumb Coffeecake
Pumpkin Pie French Toast
Blueberry Crumb Coffeecake
Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting

Roast Pork Sandwich with Apple Chutney

Roast Pork Sandwich with Apple Chutney


When I have leftovers from a roast, one of the first things that I think of to use them in is almost always a sandwich. With my newly made bacon wrapped maple roast pork I was looking forward to a nice roast pork sandwich and the best part was that the bacon was already covered. The next component is the one that really makes this sandwich, the spicy apple chutney, which went so well with the bacon wrapped maple roast pork. From there I finished the sandwich off with the standard lettuce, tomato and mayonnaise. One of the best things about leftover roast sandwiches is that they are so easy to put together and they make for great quick meals. This roast pork with apple chutney sandwich was really good! The sweet and spicy apple chutney went really well with the salty and maple-y pork in sandwich form. As I had recently learned in my curried chicken salad sandwich with apple chutney the apple chutney and mayo flavour combo is also a great one and it really finished this sandwich off perfectly.

Roast Pork Sandwich with Apple Chutney

(makes 1 sandwich)
Printable Recipe

Ingredients:
1 bun (sliced in half)
2 slices leftover roast pork (warmed if you like)
2 tablespoons apple chutney
2 slices tomato
2 leaves lettuce
1 tablespoon mayonnaise

Directions:
1. Assemble sandwich.

Similar Recipes:
Roast Pork and Peameal Bacon Sandwich
Roast Turkey Sandwich with Cranberry Sauce
Grilled Roast Beef and Cheese Sandwich
Pot Roast Sandwich Smothered in Gravy with Melted Swiss Cheese and Horseradish Mayonnaise
Ham Sandwich
Grilled Cheese Sandwich with Apple Chutney
Cuban Burgers
Porchetta Sandwiches

Brussels Sprouts and Bacon Covered in Melted Gorgonzola

Brussels Sprouts and Bacon Covered in Melted Gorgonzola


While I was enjoying the brussels sprouts with bacon, cranberries and pecans that I recently made, I thought that they would be even better with some crumbled blue cheese. Since I did not have any blue cheese on hand at the time I filed the idea away for later. When I had more time to think about it, I thought that instead of just having chunks of blue cheese with the brussels sprouts, why not use a softer blue cheese like gorgonzola dolce and let it melt completely? That way the yummy, creamy, melted gorgonzola-y goodness would completely cover the brussels sprouts! I just had to try it!

When I was thinking of sides for my bacon wrapped maple roast pork there was no question that creamy gorgonzola covered brussels sprouts would be included. In the end I decided that I wanted to more completely enjoy the gorgonzola and brussels sprouts flavour combo so I decided to drop the distractions of the cranberries and walnuts but you can't go wrong with bacon so that stayed in. The creamy melted gorgonzola covered brussels sprouts were so good! Each bite met you with the tangy gorgonzola followed by the natural sweetness and juiciness of the brussels sprouts which cut through the creamy gorgonzola perfectly refreshing your palette readying you to enjoy your next bite of perfection. The creamy, tangy and salty bacon and gorgonzola brussels sprouts went nicely with the sweet maple roasted acorn squash and the roast pork rounding off one amazing meal!

Brussels Sprouts and Bacon Covered in Melted Gorgonzola

(makes 4 servings)
Printable Recipe

Ingredients:
2 slices bacon (cut into 1/2 inch slices)
1 pound brussels sprouts (cleaned, quartered, blanched and drained)
salt and pepper to taste
1/4 cup gorgonzola dolce (crumbled)

Directions:
1. Cook the bacon in a pan and set aside reserving 1 tablespoon of the bacon grease.
2. Add the brussels sprouts to the pan, season with salt and pepper and saute for a minute.
3. Remove from heat and mix in the gorgonzola.

Similar Recipes:
Brussels Sprouts with Bacon, Cranberries and Pecans
Brussels Sprouts with Bacon and Lemon
Brussels Sprouts with Pancetta and Chestnuts
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
Pistachio and Gorgonzola Risotto

Maple Roasted Acorn Squash

Maple Roasted Acorn Squash


Acorn squash are still really cheap and after the success of the roasted acorn squash with green tomato and jalapeno jam I just had to try roasting some more of them. This time I wanted to try a sweet filling rather than a savoury one and since I already had maple in my meal, continuing the theme with a maple filling sounded perfect. This recipe is deceptively simple for how good the end results are. I filled the acorn squash halves with some maple syrup and a touch of butter and then I let the slow roasting in the oven do the rest of the work. The maple flavour went so well with the sweet roasted acorn squash and if you are a fan of maple syrup like me then these will disappear quickly! I served the maple roasted acorn squash with the bacon wrapped maple roast pork and they went really well together. Though I served them sliced with the meal the first night, I scooped all of the remaining squash and maple filling from the leftovers and turned them into maple mashed acorn squash. The maple mashed squash leftovers were even better the next day!

Maple Roasted Acorn Squash

(makes 4+ servings)
Printable Recipe

Ingredients:
2 acorn squash (cut in half and scooped clean)
4 tablespoons maple syrup
2 tablespoons butter

Directions:
1. Place the acorn squash halves in a baking pan with the cut sides up.
2. Place 1 tablespoon of maple syrup and 1/2 tablespoon butter into each acorn squash half.
3. Cover with aluminum foil and roast in a reheated 400F oven for 30 minutes.
4. Remove the foil and roast until tender, about 30-45 minutes.

Similar Recipes:
Roasted Acorn Squash with Green Tomato and Jalapeno Jam
Roasted Squash with Gorgonzola and Maple Syrup
Maple Mashed Sweet Potatoes

Bacon Wrapped Roast Pork with Apple Chutney

Bacon Wrapped Pork Loin with Apple Chutney


Ever since I first heard about wrapping a pork loin in bacon before roasting it I have been wanting to try it! Now that the cooler weather is here it is time for more comfort food and the bacon wrapped pork loin quickly made it to my meal plan. I was thinking that I would keep the roast pork loin nice and simple and just go with a rub of some Montreal steak spice but when I was at he grocery store picking up the bacon they had maple bacon on sale and I could not pass up on adding a maple theme to the roast. So I covered the pork loin in maple syrup followed by the spice rub and then I wrapped it all in the maple bacon. After the pork roast was almost done cooking I glazed it in some more maple syrup. The bacon wrapped maple roast pork turned out so amazingly well! The bacon wrapping helped keep the pork loin nice and moist and juicy and good. The sweet and salty bacon went so well with the spice rub and the maple flavour! I found myself going back for seconds and thirds of the roast pork before I knew it. I had planned on making the bacon wrapped roast pork at the same time as the apple chutney as apples and pork are always a nice combo and I thought that the spicy apple chutney would go well with the bacony pork. I also served the roast pork with some maple roasted acorn squash and some brussels sprouts and bacon covered in melted gorgonzola.

Bacon Wrapped Roast Pork

(makes 6+ servings)
Printable Recipe

Ingredients:
1 pork loin (3-5 pounds)
1 tablespoon maple syrup
2 tablespoons steak seasoning ( I used Montreal steak seasoning)
1/2 to 1 pound bacon (I used maple bacon)
2 tablespoons maple syrup

Directions:
1. Brush the maple syrup onto the pork and rub the steak seasoning into it.
2. Wrap the pork loin in the bacon and place in a baking dish.
3. Roast in a preheated 350F oven until a meat thermometer reads 140F, about an hour.
4. Brush the maple syrup onto the bacon.
5. Roast until the meat thermometer reaches 150F, about 10 minutes, and remove from oven.
6. Let rest for 20 minutes.

Similar Recipes:
Roasted Pork Tenderloin with Apple Gravy
Pork Chop with Apple, Sage and Pancetta
Roast Beef with Coffee Gravy
Tacos al Pastor
Date and Pistachio Terrine
Char Siu (Chinese BBQ Pork)
The Perfect Roast Beef
Mushroom Crusted Prime Rib Roast

Curried Chicken Salad Sandwich with Apple Chutney

Curried Chicken Salad Sandwich with Apple Chutney


Now that I had my apple chutney I knew exactly what I wanted to do with it but first I wanted to take a quick detour. I had recently made and really enjoyed a turkey salad sandwich where I included some apple and I thought that using apple chutney in a turkey, or in this case, a chicken salad sandwich would be even better. I also remembered making a mango chicken salad sandwich a while ago that was so good! There is just something magical about the fruity chutney and tangy mayo flavour combination! This sandwich is pretty much just a basic chicken salad sandwich with the addition of some curry powder, the apple chutney and some dried cranberries and toasted pecans to give the sandwich a holiday feel to it. The curried chicken salad sandwich with apple chutney was so good! The chutney and mayo combination was amazing and it worked just as well in apple form as it did in mango form. I have a feeling that I will be enjoying a few more of these sandwiches over the next little while.

Curried Chicken Salad Sandwich with Apple Chutney

(makes 1 sandwich)
Printable Recipe

Ingredients:
1 cup cooked chicken (or turkey)
1 stalk celery (sliced)
1 green onion (sliced)
2 tablespoons mayonnaise
1 teaspoon curry powder
2 tablespoons apple chutney
1 tablespoon dried cranberries
1 tablespoon pecans (toasted and chopped)
salt and pepper to taste
2 slices of bread (optionally toasted)

Directions:
1. Mix everything but the bread in a bowl.
2. Assemble sandwich.

Similar Recipes:
Curried Chicken and Mango Salad
Turkey Salad Sandwich
Chicken Salad Sandwich
Kimchi Chicken Salad Sandwich
Egg Salad Sandwich

Apple Chutney

Apple Chutney


The farmers market has been bursting with apples over the last few weeks and it was time that I got around to doing something with them other than just snacking on them. I have been getting into chutneys lately and I was thinking that a spicy apple chutney would be a great idea. After searching the web for apple chutney recipes I decided to just go with a variation of the recipe that I have been using for chutneys. One thing that I did notice about the recipes that I did find was that most of them called for the use of tart green apples. I thought it would be a shame to not use some of those amazing varieties of apples available at the farmers market and so I used a mixture of a few of them. From there I added some onion, garlic, ginger and a jalapeno for a bit of heat. Cider vinegar was the obvious choice for the vinegar component and I went with brown sugar for the sweet component. With this being an apple chutney I could not pass up on adding raisins and a few spices that I remind me of apples. The chutney was as simple to make as throwing everything into a pot simmering it on the stove until it thickened. My apartment was filled with an amazing aroma of apples and spice while it simmered. The apple chutney turned out great! It was sweet and savoury at the same time with a nice blend of spices and a touch of heat. I am now looking forward to using the apple chutney in other dishes.

Apple Chutney

(makes 4 cups)
Printable Recipe

Ingredients:
1 pound apples (peeled, cored, cut into 1/2-inch pieces)
1 small onion (diced)
1 jalapeno pepper(diced)
1 tablespoon garlic (chopped)
1 tablespoon ginger (chopped)
1 cup brown sugar
1 cup apple cider vinegar
1/2 cup raisins
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon cayenne

Directions:
1. Bring everything to a boil in a large sauce pan, reduce the heat and simmer until it thickens, about 45-60 minutes.

Similar Recipes:
Roasted Apple Sauce
Apple Butter
Cranberry Chutney
Mango Chutney
Onion Chutney

Use in:
Curried Chicken Salad Sandwich with Apple Chutney
Bacon Wrapped Roast Pork with Apple Chutney
Roast Pork Sandwich with Apple Chutney
Grilled Cheese Sandwich with Apple Chutney

Pumpkin Pie White Hot Chocolate

Pumpkin Pie White Hot Chocolate
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I certainly have been enjoying a lot of pumpkin lately and in particular I have been enjoying transforming the pumpkin pie flavours into different dishes. When I came across the idea of a pumpkin pie white hot chocolate recently on The Luna Cafe I knew immediatly what my next pumpkin pie experiment was going to be. Not too long ago I had tried a pumpkin pie milkshake and a hot version of a pumpkin pie drink sounded perfect for the chilly weather that we have been having. This drink is pretty much as simple as making some white hot chocolate and adding the pumpkin puree and pumpkin spices and it is so worth making! The pumpkin pie white hot chocolate was excellent! It was nice and hot and the white chocolate added the perfect amount of sweetness that went really well with the pumpkin pie flavours. Lesson learned: Don't try to top a hot drink with whipped cream before photographing it as it melts pretty much right away.

Roast Beef Quesadillas

Roast Beef Quesadillas


While I was enjoying some of the leftover roast beef in the grilled roast beef and cheese sandwich I thought that all of the ingredients in the sandwich would make for a great quesadilla and I just had to try it. You can't really go wrong when you start with nice and tender roast beef and I often use sauteed peppers and onions as quesadilla fillings so it was perfect match. In my opinion quesadillas need to incorporate some kind of heat and with horseradish going well with the beef it wasn't even a decision to use it. Of course the glue that holds a quesadilla together is the cheese and I went with some swiss that I had leftover from the sandwich and since I also had some of the coffee gravy from the roast beef leftover I added a tablespoon of that to the quesadilla as well. The roast beef quesadilla turned out great! The tortillas were grilled until lightly golden brown and slightly crispy and good! The cheese melted nicely and went well with the roast beef, peppers, onions, horseradish and gravy flavour combo. I served the roast beef quesadillas with some coffee gravy for dipping.

Roast Beef Quesadillas

(makes 1 quesadilla)
Printable Recipe

Ingredients:
1/2 tablespoon oil
1/2 onion, sliced
1/2 green pepper, sliced
1/4 cup roast beef (oven roast or pot roast), sliced or shredded
1 tablespoon horseradish
1 tablespoon gravy (optional)
2 tortillas
2 handfuls cheese such as cheddar, swiss or provolone etc., shredded/grated

Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the green pepper and saute until tender, about 5 minutes.
4. Melt a touch of butter in a pan.
5. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
6. Sprinkle some cheese on the tortilla followed by the beef, onions, pepper, horseradish and gravy and top with more cheese and finally the other tortilla.
7. Cook until the quesadilla is golden brown on both sides and the cheese is melted.

Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.

Similar Recipes:
Grilled Roast Beef and Cheese Sandwich
Chicken Satay Quesadillas with Spicy Peanut Dipping Sauce
Tandoori Chicken Quesadillas
Philly Cheese Steak Sandwich
Pot Roast Sandwich Smothered in Gravy with Melted Swiss Cheese and Horseradish Mayonnaise

BBQ Roast Beef and Cheddar Sandwich

BBQ Roast Beef and Cheddar Sandwich


While I was enjoying my grilled roast beef and cheese sandwich I could not help but think of other roast beef sandwiches. Although I have not been to Arby's in a long time I still remember their roast beef sandwiches all covered in melted cheese and very often with a tangy barbecue sauce. With this idea I knew exactly what I wanted to do for my next leftover roast beef meal, a tangy bbq roast beef sandwich smothered in melted cheese.

I started out by making my own bbq sauce and for the sandwich I simply warmed up and shredded some of my leftover roast beef and mixed it in with the bbq sauce and placed it on the bottom of the bun. Next came the cheese followed by a few minutes under the broiler to melt the cheese and it was done and ready to be eaten. This bbq roast beef sandwich was so good! How can you go wrong with moist, falling apart tender roast beef drenched in a tasty bbq sauce and covered in melted cheese?

BBQ Roast Beef and Cheddar Sandwich

(makes 1 sandwich)
Printable Recipe

Ingredients:
1/2 cup cooked roast beef (shredded and warmed up)
1/4 BBQ sauce
1 bun
1/4 cheddar cheese

Directions:
1. Mix the shredded beef and bbq sauce.
2. Place the roast beef n your bun and top with the cheese.
3. Place the open faced sandwich under the broiler until the cheese melts. (Watch this as it can burn easily.)

Similar Recipes:
Grilled Roast Beef and Cheese Sandwich
Philly Cheese Steak Sandwich
BBQ Chicken with Blue Cheese Slaw Wraps
BBQ Pulled Pork Sandwich with Slaw

Spaghetti Squash and Chard Gratin

Spaghetti Squash and Chard Gratin


Having decided to go with goat cheese mashed potatoes as the first side for my roast beef dinner I had go with a healthier vegetable dish as the second side and I knew exactly what I wanted to make. I had come across this recipe for a spaghetti squash and chard gratin on Kalyn's Kitchen not too long ago and it sounded really tasty in addition to being healthy. Spaghetti squash and chard are two vegetables that I do not use often enough and with the spaghetti squash in season now it was the perfect time to try this gratin. In addition to the vegetables there is of course some cheese in the form of some parmigiano reggiano and there is also a touch of sour cream for some extra creaminess. I was a bit surprised by the use of the cottage cheese but I really liked the sound of it being in there. With having to roast the spaghetti squash before baking the gratin this dish takes a bit of oven time so you will have to plan accordingly when making it. Other than the time it takes it is really easy to make and so worth making. The spaghetti squash and chard gratin was nice and light and moist and full of flavour. This recipe definitely makes a lot but the leftovers have certainly been the highlight of my leftover lunches so far this week. I have a feeling that this gratin will be making a regular appearance during squash season.

Spaghetti Squash and Chard Gratin

(makes 8+ servings)
Printable Recipe

Ingredients:
1 spaghetti squash (cut in half lengthwise and scooped clean)
1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
1 bunch chard (rinsed and cut into 1 inch thick slices)
4 green onions (chopped)
1 egg (lightly beaten)
1/2 cup sour cream
1/2 cup cottage cheese
1/2 cup parmigiano reggiano (grated)
salt and pepper to taste
1/4 cup parmigiano reggiano (grated)

Directions:
1. Roast the spaghetti squash halves in a preheated 400F oven until tender, about 1 hour.
2. Scoop the strands out of the skin.
3. While the squash is cooking heat the oil in a pan.
4. Add the onion and saute until tender, about 3-5 minutes.
5. Add the garlic and saute until fragrant, about a minute.
6. Add the chard and saute until it has wilted, just a few minutes.
7. Mix the squash, chard, green onions, egg, sour cream, cottage cheese, parmigiano reggiano, salt and pepper and pour it into a baking dish.
8. Top with the parmigiano reggiano.
9. Bake in a preheated 400F oven until it is bubbling on the sides and golden brown on top, about 30-40 minutes.

Similar Recipes:
Roasted Brussels Sprouts Gratin
Zucchini and Farro Gratin
Chard Sauteed with Raisins and Pine Nuts
Butternut Squash, Italian Sausage and Sage Pasta
Rutabaga Gratin