Meaty Coconut Kale Soup

Our daughter loves soup. Particularly pureed soups. But today I decided to take a chance on a chunky, meaty soup with chopped kale.

I was fairly certain that she would spit out the kale. Even chopped relatively small, it has a particular texture that doesn't fare well with 18 month old children. The other thing I wasn't sure about was the ground meat in the soup. Our daughter likes meat, but I wasn't sure she would like having to chew a lot while eating the soup. Lastly, the red pepper flakes. Our daughter loves food with good flavour, and I wanted to add enough to bring good depth of flavour without actually making the soup spicy. (If it was just me eating it however, I would have added more).

On the other hand, I knew the chunks of potato would be a hit. And the rich and creamy coconut milk I figured would be a no brainer.

Given all of this though, I really wasn't sure how this soup would be received in our household. So I made the soup, crossed my fingers, and hoped for the best.

Dry Rub BBQ Ribs

The sun is shining, so it must be time to fire up the barbeque! 

Well, even if the sun isn't shining, it is always a good time to barbeque! Especially in our case, since our barbeque is just outside our kitchen door on the covered part of our deck, sheltered from mother nature and really just an extension of our kitchen! Oh, and did I mention our barbeque is natural gas? No need to lug propane tanks back and forth and no fear that the propane will run out just as your dinner is in the middle of cooking. Yep, it doesn't get any easier than that!!!!

So, now that the barbeque is uncovered and clean, the question is... what to make? I figure that you just can't start barbeque season without ribs, dry rubbed and slow cooked until tender? Yum yum!

I usually make a whole jar of dry rub, then put it in a mason jar to use on both chicken and ribs whenever I feel like it.

Split Pea Soup

When time is an issue, soups really are the way to go. It takes very little effort to make a large pot and then you have a bunch of meals taken care of! I know a lot of people who regularly prepare a huge batch of their favorite soup to enjoy for lunches or dinners throughout a busy working week.

Soup is also healthy and I swear it gets tastier as the week goes on. And if you don't want to eat the same soup over and over? No problem! Make a big batch anyway and freeze it in portions. You never know when it might come in handy as a quick meal.

Split pea is a soup that my mom used to make for us, but for some reason, I have never really made myself. I have no idea why. I absolutely love it. If it is the "soup of the day" at a restaurant, I will usually order it. I even found that you can buy pretty good tasting ones in tetra packs in the super market. That being said, it is so easy to make, there isn't any reason why I shouldn't just be making it. 

Steamed Five Spice Pork Buns

For a lot of us, the fall is a time for foraging, harvesting, and preparing for winter. For me, the fall included stocking my freezer full of meals to get me through the first few months with my newborn. And today is one of the days in which I enjoyed the fruits of my labour from the fall.

I had been running around all morning tending to a 3 month old baby's every need, and before I knew it, my stomach was grumbling. Even though I pride myself in having a fully stocked fridge and pantry most of the time, I also pride myself in staying away from most process foods and making things from scratch. So of course, when I opened my fridge, I had lots of fruits and veggies that would need to be broken down (which is difficult with one arm holding a baby) and in my pantry, lots of dry ingredients waiting to be made into bread and muffins, or needing to be cooked (like legumes and grains). So, freezer it was. Oh, and there were so many choices! Thank goodness for that fall preparation.

Stuffed Jalepeno Peppers (Mini Sweet Peppers, Mushrooms or Squash)

It's that time when we need to start thinking about bite sized appetizers for holiday entertaining (or hockey night entertaining, or just plain entertaining).

And, as always, the best entertaining dishes are the ones that you can prepare a majority of in advance so that you can spend your time entertaining rather than running around frantically in the kitchen! These stuffed peppers work well because you can prep them in advance then just pop them in the oven. 

Oh, and did I mention that they are also super versatile... You can use jalapeno peppers if you like the kick, or if you are looking for something a little more conservative, you can stuff mini sweet peppers instead. You could even stuff mini squash or mushroom caps with this mixture! Wait a minute! Did I say "or"?? You don't have to choose. Stuff all of the above and assemble a beautiful platter of stuffed veggies using the same tasty filling!

Pulled Pork or Roasted Chicken Enchiladas with Salsa Verde, Cilantro and Sour Cream Sauce

It's official. I am nesting. With the upcoming arrival of our first child, I have found myself stationed in the kitchen making freezer meals for the time crunched days and nights ahead.

Lasagna's and chili already done, I was looking to make something a little different. So started my stroll through the grocery store, where I picked up a massive pork shoulder to make a pulled pork with crispy pork crackling! Now, with only 2 of us in the house at the moment, I figured I would need to do something else with the pork besides eat it for lunch and dinner for the next week, so I stopped at the market where my favorite little Mexican joint is and bought some corn tortillas. Enchiladas here we come!

Fresh & Filling Asian Lettuce Wraps

As the warmer weather hits, I am always looking for delicious recipes that are filling and fresh. I have lots, but most of them are some form of salad. Here are some of my favorites in case you missed them...

Blue Cheese, Walnut & Quinoa Chopped Salad

Panzanella Salad (Italian Bread Salad)

Couscous Salad

Chicken Waldorf Salad

Four Bean Salad

Kale Salad with Dried Cranberries, Walnuts and Boursin

Summer Quinoa Salad with Chicken and Apple

Chunky Greek Style Pasta Salad

Lentil & Chickpea Salad with Dried Cherries and Creamy Lemon Yogurt Dressing

Anyway, as much as I love summer salads, this time, I wanted to do something different. And I have found the perfect recipe--- Asian Lettuce Wraps.

Spaghetti and (Turkey) Meatballs

 

Who doesn't love spaghetti and meatballs? It is comforting and delicious, and has some sort of romantic quality (yes, too much time watching Lady and the Tramp....). But seriously, it's a home and restaurant favorite for so many people, including myself.

I love making spaghetti and meatballs. You can pan brown them or bake them, and you can make them traditional or you can spice things up with a variety of flavour combinations. In this case, I made my meatballs with ground turkey and lots of yummy, flavourful ingredients including feta cheese and basil. If you prefer other types of meat, you could use beef or a combination of beef and pork. You can even turn this mixture into a meatloaf (just bake in a loaf pan at 350 degrees Fahrenheit for at least 45 minutes, until the meatloaf is cooked through).

Turkey Meatballs

Makes about 36 meatballs

Meatball Ingredients

1 Small Onion, finely chopped

3 cloves Garlic, minced

1 Large Egg

1/2 cup Bread Crumbs

2 tbsp Ketchup

1 tbsp Dijon Mustard

1 tbsp Dried Basil

1/4 cup Crumbled Feta

Salt and pepper 

500 grams Ground Turkey

Extra Virgin Olive Oil

3 cups Marinara sauce or Pasta sauce of choice

1/2 cup Water

Cooked Spaghetti

Mix together all meatball ingredients except the turkey. Add the turkey and lightly mix by hand until all is incorporated. Shape into about 1" balls.

Coat the bottom of a large frying pan with olive oil and heat over medium-high heat. Add the meatballs (you might need to do this in batches). Cook until nicely browned on all sides, 3-4 minutes. Drain off excess oil from the pan. Reduce the heat to medium low.  With all of the browned meatballs in the pan, add the tomato sauce and water.  Simmer until the meatballs are fully cooked, about 5-8 minutes. Season the sauce to taste with salt and pepper. Serve with spaghetti or pasta of choice

Chinese Rice Porridge (Congee)

This is the most fragrant and therapeutic dish ever. I grew up with this rice porridge. In a lot of households, when you are sick, your mom makes you chicken noodle soup or hot water with lemon. In our house, it was congee. Whenever I was sick, this plain porridge made with chicken stock and a little green onion was the perfect remedy for a cold.

However, I don't only eat this porridge when I am feeling under the weather. I love to make a big pot of it at home, especially in the winter, to cure those winter blues. I also enjoy eating congee in Chinese noodle houses. So much so, that I struggle whenever I go to a Chinese restaurant as I am faced with the dilemna of ordering noodles or a bowl of this wonderful concoction. 

Sausage and Egg Breakfast Sandwich

I am not really a fast food fanatic. I rarely eat it nor do I even crave it. Well, except for one thing. The Sausage and Egg McMuffin. That is my one guilty pleasure.

I love the saltiness of the sausage, the crisp chewiness of the English muffin and the fluffy, perfectly cooked egg. Every bite is just juicy perfection. But it's just not possible for either my body or my conscience to eat the Sausage and Egg McMuffin every day. After all, it is still fast food and not exactly the healthiest breakfast choice.

My husband, well aware of my weakness, went out and bought some lean ground pork last week. When I asked him why, he said it was so that we could make sausage and egg breakfast sandwiches at home!  It was easy, tasty and probably much healthier than the fast food version. 

Easy Valentine's Day Meals

Happy Valentine's Day!

Going out to a restaurant on Valentine's Day is not my favourite thing. The reason is because I feel that you get crammed in like a sardine, the experience is expensive and the menu might be limited or set, the service is sub par, and on top of it all, you are rushed to leave so the table can be set for someone else.

So, I prefer to make a quiet and delicious dinner at home.

Now you are probably thinking.. what if I mess it up? I can't cook an impressive dinner! Yes you can! And here are a couple of simple main courses to help you through.

Add a nice tossed salad and a simple dessert (strawberries and ice cream or whipped cream anyone?) to accompany any of these dishes and dinner is served!

Bon Appetit!

Mom Miranda’s Tourtiere (Quebec Meat Pie)

Last night I had dinner with my family and was reminded of a fantastic meal that I had only a couple of months ago. 

We had all just arrived home for the holidays a few days before Christmas. Upon entering my parents' house, we were greeted with the smell of my mom's cooking--- just in time for lunch!

My mom had prepared a meat pie. Her version of the Quebecois Tourtiere. She had actually prepared three of them... two for lunch and one, wrapped and ready for the freezer to enjoy on another day.

Lunch was amazing. The pie's crust was flaky and the meat filling was delicious. My mom served the meat pie with green beans simply sauteed with garlic.

So, how was I reminded of this fantastic lunch last night? Because that third meat pie made an appearance! Thawed and baked to perfection, it tasted exactly like the lunch we had a couple of months ago. 

Chinese Salted Pork Stuffed Vegetables

I have shared with you my mom's Chinese Steamed Pork with Salted Egg, which I fondly refer to it as Chinese meatloaf. It is salty and meaty and great with steamed rice and some simple sauteed veggies.

Today, I decided to mix it up a little and stuff this "Chinese Meatloaf" into some vegetables. Kind of a fusion between my husband's beloved Tomate Farcee (stuffed tomatoes in French) and my Chinese Meatloaf. A happy marriage of sorts.

Pulled Pork Quesadillas

A few months ago, I made Pulled Pork with Crispy Pork Crackling for the first time. Since then, I have made it on a number of occasions both when entertaining, and just for my husband and I to have for dinner.  And while pulled pork is incredibly delicious, it is also quite rich. So you can imagine, how much of that pulled pork we had left when it was just made for 2!

So, what I got into the habit of doing was pulling the pork, then putting it in tupperware containers and freezing it. I then pulled it out later for salads, sandwiches, and, my favorite, quesadillas.

I absolutely love quesadillas because they are quick and easy, but satisfy all those cravings for something warm, cheesy, flavourful and of course, easy to share. As long as you have the tortillas and some cheese, you can really put anything into them and they become great snack or a fast meal on the table.

Honey Garlic Pork Loin Roast

I have to admit something. I haven't been eating beef-- for the last month. And it has everything to do with the e coli contamination and recall of so much beef in Canada.  It has just turned me off of all beef. I feel bad about it. I really do. Because I shouldn't be punishing all the great beef farmers and processors out there. But I just can't eat it. At least, not right now. I am sure it will pass eventually.

In the meantime, I am eating a lot of pork. And chicken. And pork. And when I have company, I cook some kind of pork roast.

Roasts are easy for big groups of people because they take a little preparation, and then the oven does all the work for you while you entertain your guests. Normally I would alternate between beef and pork, but like I said earlier, I just can't do beef right now.

Pulled Pork with Crispy Pork Crackling

Yes, I realize that it's been forever since I last posted. Thanks to everyone who has stayed with me:)

The reality is, with a new house (which is actually an old house), life has been full of projects from painting to insulation to excavation.  That doesn't mean that I don't eat. It just means that I find myself gravitating towards quick recipes that I know and trust.

That is, until the other day, when I went to the store and found myself buying a monstrous pork picnic roast (comes from the lower part of the pig's shoulder). I had no idea what I was going to do with it at the time, but it looked tempting, so I bought it.

The next day, I prepared to roast it for most of the day. I took it out of the fridge in the morning so that it could come up closer to room temperature. Then I seasoned it generously, poked holes in it and filled them with fresh, slightly crushed garlic cloves, and roasted it at 250 degrees for about 7 hours. I pulled it out of the oven, tented it with tin foil, and let it rest for about 30 minutes. After resting, I pulled the crispy skin off (eating some of the delicious crackling while working), and started to pull the pork apart with my fingers.  The pork was perfect to eat just like that, with pieces of crackling, or with any variety of sauces including barbeque and chimichurri (sauce of garlic, parsley, red wine vinegar--- the acid is great as it really cuts through the fattiness of the pork).

Of course, since there was TONS of pork, I made lots of other stuff in the days that followed.... that's the great thing about a roast like this. There is minimal effort as the oven does most of the work for you, and then you have food for days!

Breakfast Quesadillas

After about a month of hard work on our new house, we finally had a chance to sit and enjoy a moment on our deck.

The sun was shining and we wanted to take a break and grab a bite, and breakfast quesadillas came immediately to mind.

I am not sure what it is about breakfast, but it's a comforting, relaxing sort of meal. The exact first meal that I would want to enjoy at our new house.

The quesadilla contained all the things I love... eggs, bacon and cheese and was served with guacamole and salsa. Fantastic!

Cheers to our new home!

Bacon & Egg Breakfast Pasta

Last night I made fresh pasta. Actually, I made Raviole-- my husband's favorite itty bitty ravioli filled with goat cheese, parsley and gruyere.  But of course, I had left over pasta dough. Okay, I lie. I actually got tired of making those itty bitty ravioli and decided that after making a whole container full that it was time to turn the pasta dough into something else.

So, I rolled the pasta into sheets and cut them about and inch wide to make papardelle. I laid them out to dry up a bit on my counter, then put them between sheets of parchment and into the fridge.

This morning when I woke up, I felt inspired to take advantage of this fresh pasta. So I decided to make a breakfast pasta of sorts with all of my breakfast favorites: eggs, bacon, tomatoes, fresh basil. And what a treat it was. Even if you don't stay up all night making fresh pasta, you can use pre-packaged fresh pasta or even dried pasta. Trust me, it is amazing that breakfast/brunch pasta has not made it onto the menus of my fave restaurants yet!

Chinese Steamed Pork with Salted Egg

I'll be honest with you... it's not a dish that looks super appetizing to the untrained eye. However, I am telling you, Chinese Steamed Pork with Salted Egg is delicious and so so simple.

My mom used to make this dish all the time. We usually eat it with steamed white rice and some kind of stir fried vegetable. In theory, it's basically meat that is mixed with egg so that when it steams, it stays together. But in actuality, it is so much more than that.

Think of it as Chinese meatloaf. Except that the seasoning comes from the simply beautiful salted duck eggs.

Mom's Other Pork Chop Recipe (and Chicken too!)

My mom is a perfectionist just like me. If there is a chance that some kind of tweak can make a recipe even better, she will try it. In this case, the subject matter was pork chops.

My mom made some simple and fantastic pork chops which I shared with you in November (Mom Miranda's Crispy Pork Chops). At that time, she also made some similar pork chops that I will share with you today. Now, there is some debate amongst us as to which pork chops we like better, but the bottom line is, they are both delicious. The main difference is that the ones I will share today are wet marinated, which some may argue is just more work. Others however, will say that this makes the pork chops taste better and stay moist.

So, I leave it to you to decide which ones you like better. And please, if you do happen to try them both, I would love to know what you think...

P.S. I did use this recipe to make chicken too, which was delicious!