29 November 2013 Bacon Collard Greens

Bacon Collard Greens

November 29, 2013 By
Bacon and Onion

Bacon and Onion

Yeah, I know collard greens are typically associated with the south but I love southern food and enjoy cooking this style of food. One side dish I love to make a serve with rich food is a piping hot bowl of baconey, spicy collard greens. You could even go nuts and grill some pork sausages and top the porky collards with them!

Collards Sauteeing

Collards Sauteeing

It couldn’t be simpler to make collards, just make sure the bigger stems are removed and that they have ample time to cook so they’re tender.

Ingredients:

  • 6 bacon slices, julienned
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound fresh collard greens, sturdy stems removed and chopped
  • 3 cups chicken broth
  • 1 tsp. each salt and pepper
  • ½ tsp. red pepper flakes
  • Heavy pinch of nutmeg
Cooked Collards

Cooked Collards

Directions:

  1. Cook bacon in a large sautee pan over medium-high heat for about 5 minutes. Add the onion and cook for 5 minutes. Add the garlic and cook for one minute. Add collard greens and sautee until they start to wilt, about 3 minutes.
  2. Pour the chicken broth over the greens and season with salt, pepper red pepper flakes and nutmeg. Reduce heat to low, cover and simmer for one hour, or until the greens are tender.

Yields 6 sides servings.

Filed Under: American, Sides, Vegetables Tagged With: , ,
22 November 2013 Easy Roasted Brussels Sprouts with Bacon

Easy Roasted Brussels Sprouts with Bacon

November 22, 2013 By
Raw Brussels Sprouts

Raw Brussels Sprouts

Like many others, I’ve rediscover Brussels sprouts in the last few years. Roasted, earthy, caramelized Brussels sprouts that is…not grandma’s soggy, bitter version.

Roasting Brussels sprouts couldn’t be easier and they’re a crowd pleaser, even for former haters.

  • 1 cup balsamic vinegar
  • ¼ cup granulated sugar
  • 16 ounces slab bacon, julienned
  • 2 tbsp. unsalted butter
  • 2 pounds Brussels sprouts, trimmed and halved
  • ½ tsp. each salt and pepper
Slab Bacon

Slab Bacon

Directions:

  1. In a small saucepan, combine the vinegar and sugar. Heat over medium-low heat for 20 minutes, or until thickened and syrupy. Cool and reserve.
  2. In a heavy skillet, cook the bacon over medium-high heat for about 15 minutes or until browned and crispy. Place the cooked bacon on paper towels to drain and pour all but 4 tablespoons of bacon fat from the pan.
  3. Add butter to the bacon fat and place the skillet over medium heat. Add the Brussels sprouts and cook, carefully flipping the sprouts periodically, until caramelized and golden brown, about 15 minutes.
  4. Season the sprouts with salt and pepper, toss with the bacon and drizzle the balsamic glaze over the dish.

6 side servings.

Filed Under: American, Sides, Vegetables Tagged With: , , ,
6 October 2013 Penne alla Caprese

Penne alla Caprese

October 6, 2013 By

Yellow Tomato PastaIt’s the end of my tomato harvest and my yellow cherry and standard size tomatoes are ripe and sweet and perfect for a light pasta dish. While this recipe is delicious with red

Chopping Tomatoes

Chopping Tomatoes

tomatoes, I find the bright yellow sauce to be just really pretty…and tasty.

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 2 cups yellow tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • ¼ cup freshly-grated Parmesan cheese
Tomato Sauce Cooking

Tomato Sauce Cooking

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Late Tomato Harvest

    Late Tomato Harvest

    Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created. Alternatively, chop the tomatoes to that consistency. Pour the salsa mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.

  3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Cook for 1-2 minutes.
  4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  5. Serve with a dusting of Parmesan cheese.

Makes 2 servings.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Vegetables Tagged With: , , , , , , ,
2 October 2013 Turkey and Vegetable Tomato Noodle Soup

Turkey and Vegetable Tomato Noodle Soup

October 2, 2013 By

Turkey and Vegetable Tomato Noodle SoupIt’s fall and in the northeast and that means the start of soup season at our home. I typically make a huge pot on Sunday and we have enough for most of the week. Soup is just so comforting and delicious and this version would be perfect for the weekend after Thanksgiving when cooked turkey’s abounds.

I know this recipe calls for beef broth instead of the standard chicken, but I think turkey’s sort of ‘beefy’ and I like the heartiness of the beef stock with this darker poultry. If you prefer chicken broth, by all means, change the ingredient around to suit your own tastes.

Ingredients:

  • ¼ cup vegetable oil
  • 1 medium onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 8-ounce package of fresh, sliced mushrooms
  • 1 tsp. each, salt, pepper, dry thyme
  • 1 fully-cooked turkey breast, meat pulled off the bones and torn into bite-size pieces
  • 48-ounce can beef broth
  • 28-ounce can of chopped tomatoes
  • ¼ pound dry spaghetti, broken into thirds
Turkey for Soup

Turkey for Soup

Direction:

  1. Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan.  Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
  2. Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
  3. Add the turkey pieces to the vegetables and cook for 2 minutes. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
  4. Add the pasta to the soup and cook for 15 minutes.

Makes 6 servings.

Filed Under: American, Soups, Turkey, Vegetables Tagged With: , ,
29 September 2013 Beet Roasting 101

Beet Roasting 101

September 29, 2013 By
Market Vegetables

Market Vegetables

It’s fall and a time when produce looks so appealing to me. While at the market yesterday, I picked some gorgeous vegetables that just begged for me to roast them…well, they may not have been begging, but they looked perfect for a slow stay in my oven.

Raw Beets in Foil

Raw Beets in Foil

Beets roasted at home are nothing like the pickled, over-cooked beets our moms forced us to eat as kids. While nothing could be easier than roasting beets at home, the deep, sweet and earthy flavors that develop are perfect for many cooking applications. My favorite – beet salad with tangy goat cheese. Yum!

Ingredients

  • 4-6 medium beets (golden or red), washed and stems trimmed
  • ¼ cup olive oil
  • ½ tsp. each thyme, salt and pepper
Peeling Beets with Paper Towels

Peeling Beets with Paper Towels

Roasted Beets

Roasted Beets

Directions

  1. Preheat oven to 350 degrees.
  2. Place the beets on a baking sheet lined with aluminum foil. Bring up the ends of the foil to create a packet for the beets. Drizzle with olive oil, thyme, salt and pepper. Wrap the foil over the beets and roast for 30 – 45 minutes, depending on the size of the beets. When cooked, a knife inserted in the beets should go in with ease.
  3. Let the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Discard the peels and allow to cool completely.
  4. Beets can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

4 side servings.

Filed Under: American, Sides, Starters, Vegetables Tagged With: , , ,
9 August 2013 Grilled Salmon Caprese Salad

Grilled Salmon Caprese Salad

August 9, 2013 By

Salmon Caprese SaladThis week, I posted a picture of a light lunch I’d made for myself and I received so many requests for the recipe that I thought I’d do a quick recap.

Seared Salmon

Seared Salmon

First of all, this isn’t really a “recipe”, it’s more of a tasty idea for a quick and easy summer salad. I like to grill a few salmon filets and used them in salads to help me have something of sustenance while on my silly low-carb diet. It’s also a great way to use up all those tomatoes in your gardens come late summer.

Ingredients:

  • 6-ounce salmon filet, skin on one side
  • 1 Tbsp vegetable oil
  • Big pinch of salt and pepper for the salmon
  • ¼ cup olive oil
  • 4 Tbsp. red wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. each salt, pepper and Oregano
  • 20 pear or cherry tomatoes, halved or 2 medium-sized tomatoes, cut into bite-size chuncks
  • 10 Bonconcini fresh Mozzarella balls halved or a couple slices of fresh Mozzarella, cubed

 

Grape Tomatoes

Grape Tomatoes

Directions:

  1. Coat the salmon with oil then rub the salt and pepper over it.
  2. Heat a medium skillet over medium-high heat and place the salmon, flesh-side down, in it. Cook without disturbing for 3 minutes. Carefully flip the fish with a thin spatula and cook skin-side down for 4 minutes. Set aside to cool for 15 minutes and refrigerate wrapped in foil for up to a day if not using right away.
  3. In a glass jar with a tight-fitted lid, add the ¼ cup of oil, the vinegar, the mustard and the remaining salt, pepper and the Oregano. Close the lid and shake vigorously. Alternatively, whisk all the ingredients in a small bowl. Refrigerate for up to 3 days if not using right away.
  4. In a serving bowl, add the tomatoes, cheese and the vinaigrette. Combine gently. Using your fingers, break off bite-size pieces of salmon into the bowl. Toss the salmon with the other ingredients gently. Serve at once.

Makes one serving.

Filed Under: American, Cheese, Entrees, Fish, Fruits, Sides, Starters, Vegetables Tagged With: , ,
7 June 2013 Ingredient Spotlight – Spaghetti Squash

Ingredient Spotlight – Spaghetti Squash

June 7, 2013 By
Spaghetti Squash

Spaghetti Squash

I’ve been on a low carbohydrate diet for a few weeks and one of the things I miss most is a big bowl of spaghetti Bolognese. I’ve been reluctant to try making this dish with spaghetti squash instead, but was pleasantly surprised when I finally caved and did just that over the weekend.

Remove Seeds

Remove Seeds

About Spaghetti Squash (Cucurbita Pepo):

  • Although it’s harvested in the fall, spaghetti squash can keep for up to 6 months in a cool place. That’s how we find it at the market year-around.
  • When cooked, the spaghetti squash’s flesh becomes strand-like much like spaghetti, hence its name.
  • Spaghetti squash seeds can be roasted just like pumpkin seeds.
  • Spaghetti squash is full of folic acid, vitamin A, potassium and beta carotene (especially in orange varieties).
  • It’s low in calories at about 40 calories per cup.
Pull Strings with Fork

Pull Strings with Fork

Here’s a fail-proof way of cooking spaghetti squash:

  1. Pierce through the flesh of the squash in about 10 places with a sharp, thin blade knife.
  2. Place a double layer of paper towel in the microwave and place the squash on them.
  3. Microwave for 12 minutes (for medium-sized squash), rotating every few minutes if your oven doesn’t have a rotating plate. Allow to cool for 5 minutes before attempting to handle.
  4. Cut the squash long ways.
  5. Using a spoon, remove the seeds and save them for roasting.
  6. Using a fork, pull strings of squash flesh away from the outer skin. Place the “spaghetti” in a bowl for intended use.
Spaghetti Squash with Meat Sauce

Spaghetti Squash with Meat Sauce

Since I had a major craving for meat sauce, I topped my squash spaghetti with traditional Quebec Meat Sauce I’d defrosted. YUM!!!!!!!

Have you had this fruit and if so, what’s your favorite way to enjoy it?

Veronique

Filed Under: American, Canadian, Cuisine Type, Entrees, Fruits, Sides, Vegetables, Vegetarian Tagged With: , , , ,
21 May 2013 Family, Friends and Food in Quebec

Family, Friends and Food in Quebec

May 21, 2013 By
Beet Salad

Beet Salad

Last weekend, I flew up to Quebec to surprise my dad for his birthday. As always, the weekend was filled with an abundance of food and adult libations.

Lobster Dinner

Lobster Dinner

Friday, the weather was nice and we opted to grill pork tenderloin kebabs that my brother-in-law, Etienne, had marinated in his special concoction a good part of the afternoon. Since it was also my mom’s birthday a couple days prior to my arrival, my nieces and me made my Chocolate Éclair Squares, an easy-to-fix, tasty and light dessert (perfect for Memorial Day celebrations).

Wines for Lobster Dinner

Wines for Lobster Dinner

Saturday, my sister Josée, her daughters and me decorated her home for dad’s party and began cooking for the memorable dinner party. On the menu was a springtime salad of roasted beets, heirloom tomatoes, red onions, Mozzarella and basil. My brother-in-law boiled some lobsters and made his now-famous Lemon Butter Cream for dipping – fantastic. Dessert was a plate of vanilla bean cupcakes and my Zesty Key Lime Tart (minus the meringue and topped with whipped cream instead). The wine lineup wasn’t half bad either.

Poutine

Poutine

Sunday morning, mom fixed us a big breakfast of eggs benedict with homefries and after spending the morning at our horse ranch, I headed back to the airport to catch my flight back to New Jersey. As I’ve grown accustomed to doing when I fly out of Quebec, I had a poutine to mark the end of my wonderful weekend.

Hope your weekend adventures were as delicious as mine were.

Cheers,

Veronique

Filed Under: American, Canadian, Chocolate, Cuisine Type, Culinary Travel Tales, Desserts, Entrees, Seafood, Sides, Vegetables Tagged With: , , , ,
13 May 2013 Cremini and Spinach Crustless Mini Quiches

Cremini and Spinach Crustless Mini Quiches

May 13, 2013 By

Crustless QuichesI’ve been doing the South Beach Diet for a few weeks and found that making breakfast from scratch each morning wasn’t very convenient so I started making crustless quiches for the whole week on Sunday afternoons and it’s been great.

While you can vary what vegetables and cheeses you add to the egg cups, this is one of the versions I enjoy the most. Feel free to serve with a little salsa – it’s delicious.

Ingredients:

  • 2 Tbsp. butter, divided
  • 1 8-ounce package Cremini mushrooms, sliced
  • 1 10-ounce bag fresh baby spinach
  • 12 large eggs (sounds like a lot, but it’s really one egg per quiche)
  • ¼ cup water
  • ½ tsp. each salt and pepper
  • 1 cup shredded sharp cheddar cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat a 12 muffin pan with cooking spray, be generous.
  3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook for about 5 minutes, until lightly golden, stirring frequently. Set aside.
  4. In the same skillet, melt the remaining butter and cook the spinach for 3 minutes, or until fully wilted. Set aside.
  5. In a large mixing bowl (I use an 8-cup measuring cup for easy pouring), whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
  6. Divide the mushrooms among the 12 muffin cups. Divide the spinach between the 12 muffin cups. Pour an equal amount of the egg mixture into the muffin cups over the vegetables. Sprinkle the cheese equally over the egg mixture.
  7. Place the muffin pan on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is no longer runny.
  8. Allow the quiches to cool in the pan for about 5 minutes then unmold and let cool completely.
  9. Store in an airtight container. To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.

Makes 6 servings (2 quiches each).

Filed Under: American, Breakfast, Cheese, Eggs, Vegetables Tagged With: , , , , ,
11 February 2013 Beet and Herbed Goat Cheese Salad

Beet and Herbed Goat Cheese Salad

February 11, 2013 By
Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

Simply roasted beets, tangy goat cheese sweet and tart dressing. What could be better and tastier as a starter to a rich winter meal?

While stacking the beets and goat cheese looks fancy, there’s really no need for fussiness with these comforting ingredients – just get them on a plate!

Ingredients

  • 1 – 2 pounds large beets (golden or red), washed and stems trimmed
  • ½ cup olive oil
  • 1 tsp. each salt and pepper
  • 1 cup balsamic vinegar
  • ½ cup granulated sugar
  • 3 tsp. each chopped fresh flat-leaf parsley and chive
  • 9-ounce log of fresh goat cheese
  • 1 cup raspberry vinaigrette
  • 6 Tbsp. extra-virgin olive oil
  • 1 tsp. each salt and pepper
  • ½ cup pomegranate seeds
Beets Roasting

Beets Roasting

Beet Roasting Directions

  1. Preheat oven to 350 degrees.
  2. Place the beets on a baking sheet lined with aluminum foil. Drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes.
  3. Allow the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Cool completely. Cut the beets into ¾ inch slices. Can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

Balsamic Glaze Directions:

  1. In a small sauce pan over high heat, bring the vinegar and sugar to a boil. Stir to combine then lower heat to low and simmer for 15 minutes, until syrupy. Let the balsamic glaze cool then store in the refrigerator. Can be made up to a week prior to using.

Herbed Goat Cheese Directions:

  1. Place the chopped herbs in a small, shallow dish. Cut the goat cheese so you end up for 12 slices. I use dental floss instead of a knife to get even slices. Run the circumference of the goat cheese slices through the herbs. Refrigerate covered in plastic wrap until ready to use, up to a day before serving.

Assembly Directions:

  1. Create a 5” circle with the balsamic glaze. Spoon 3 tablespoons of raspberry vinaigrette in the balsamic glaze circle in the center of a plate. Place a beet slice over the vinaigrette, top with a slice of herbed goat cheese then another beet slice.
  2. Drizzle a tablespoon of olive oil over each beet stack. Sprinkle with salt and pepper and decorate the plate with pomegranate seeds.

Makes 6 servings.

Filed Under: American, Cheese, Starters, Vegetables Tagged With: , , , ,
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