I created this dish for dinner last night. It was an easy and tasty meal and quite healthy although it tasted very rich. I tried the yoke less egg noodles for the first time and they are delicious and a healthy pasta alternative. This dish is ready in less than 30 minutes and is probably one of the simplest thing I’ve made to date. Have it for dinner tonight!
- 2 tbsp olive oil
- 1 sweet onion sliced
- 2 cups mushrooms sliced (i used a mixture of white sliced and portobello)
- 1 lb extra lean turkey
- 1 large can diced tomatoes, drained
- 1 jalapeño sliced
- 1 cup red wine
- 4 cups chicken broth
- 1 pkg broad yokeless egg noodles
- 1 container of Philadelphia Cooking Cream Cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup loosely chopped fresh basil
In a large pan add your olive oil and cook the onion, jalapeño and mushrooms on medium high heat until softened. Add the turkey and cook until browned and no liquid remains-about 5 minutes. Add tomatoes and wine cook for about 5 minutes. Add the broth and bring to a boil. Add the Pasta to the pot and cook (stirring occasionally) until pasta is al dente about 8 minutes. Add cream cheese,parm cheese and basil and stir into the mixture. Serve immediately.
I am totally addicted to Hall’s Kitchen’s Moroccan Stew. Today instead of buying it at the local supermarket I decided to purge my cupboards and fridge to make my own version of this delicious Moroccan Stew. (The combo of spices is what makes this dish so killer!)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp curry powder
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- olive oil
- 2 cups sweet onion and red onion combined chopped
- 1 cup celery chopped
- 2 cups finely shredded kale
- 2 cups vegetable broth
- 1 large sweet potato chopped
- 1 cup chopped broccoli
- 1 can diced tomatoes with spicy red peppers
- 1 can black beans
- 1 can mixed beans
- 1 tbsp of chili flakes
- 1/2 cup raisins
- 1/2 cup unsalted peanuts
- In a large pot add olive oil (about 2 turns round the pot) and cook onions and celery until tender and soft.
- In a bowl combine cinnamon, ginger, curry powder, nutmeg, cumin and salt. Mix well and set aside.
- Once your celery and onions are soft add kale and half of your spice mixture and mix into your pot. Once the kale has wilted add your vegetable broth and bring to a boil.
- Add beans, tomato, broccoli, sweet potato, raisins, peanuts and chili flakes to the pot and boil until the sweet potatoes are soft.
- Cover and let simmer. The stew will thicken and the flavours will become more complex the longer you let it sit.
- Enjoy with rice, quinoa or as is. (also delicious with lamb and chicken!)
This is the first time blogging with my new stove. Thanks to Todd and Brian for the awesome hook up!
I am finally back in my own kitchen after a summer on the road and I am loving being back in Toronto. Nothing beats walking the streets, hitting my fav shops and markets and generally enjoying the energy of the city. Today is a glorious day, a perfect way to ring in the first day of fall.
Tonight, I am hosting some very good friends for dinner and I am totally stoked to catch up with these peeps since I haven’t seen them in months. I spent a while cruising the farmer’s market at Nathan Phillips Square and bought 95% of the ingredients for this feast from Ontario Farmers. On the menu tonight….Jerk Chicken, Peach Salsa, Roasted Yams, Corn on the Cob and a mixed carrot salad!
Ingredients List: Makes about 3 Cups of Jerk Marinade (enough for 8+ Chicken Breast)
- 1 Bunch of Green Onions
- 7 sprigs of fresh thyme
- Hot Peppers-to taste (I used 2 chili peppers and 3 small Jalapeno’s seeded)
- 4 small cloves of garlic
- 1/2 large sweet onion
- 2 tsp grated ginger
- 1/3 cup of soya sauce
- 2 tbsp of vegetable oil
- 1/4 cup of white vinegar
- 1/2 cup of orange juice
- 1 tbsp of brown sugar
- 2 tsp of ground allspice
- 1 tsp of nutmeg
- 1 tsp of cinnamon
- salt and pepper to taste
- 4 x Chicken Breasts
****Click on the picture for a step by step explanation of how to make Jerk Marinade:
Thanks for Reading and Bon Appetit!
P.S. I’m hosting a mixer on Sunday! Will let you know how it went unless of course you show up!
As I sit here and type this blog, all I smell is delicious pork…that’s because i just took some Ham and Cheese Scones out of the oven. The blueberry scones that I baked a few weeks ago turned out to be so easy and such a hit that I decided I wanted to try and make a savory scone. You will noticed that the photo’s of the savory scones start with the addition of the ham and onions. You can read more about the basics of Scone Making here from my previous post featuring blueberry scones.
Ingredients List: Makes 10 servings.
- 2-1/4 cups flour
- 2 tbsp sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter
- 1 cup buttermilk
- 1 cup combined of caramalized onion and cooked ham
- 3/4 cup of Smoked Gouda Grated
- 1 Tbsp of Dijon Mustard
*Click on the picture for a step by step explanation of how to make Ham and Cheese Scones:
Before you start…Preheat your Oven to 425 degree’s and line a cookie sheet with parchment paper. Cook your onions on low heat for about 20 minutes and add your ham to the mixture once the onions are nice and soft. Once you are ready to go: Mix your dry ingredients into a bowl and then….
I prefer these scones over the blueberry ones but that’s only because of my love affair with pork and cheese. After a month away from home, I leave Ottawa 0n Sunday. I cannot wait to get back and enjoy the fall! Thanks for reading! Enjoy your scones.
For this recipe email me at firstname.lastname@example.org.
Basic, Delicious and a Great way to purge your fridge.
My friend JMurph came over for dinner this evening and I was too lazy to do any grocery shopping over the weekend. I figured that I had enough stuff kicking around at home to make some sort of meal. Turns out, I have all the ingredients neccesary to make Mac and Cheese. In fact, I have so many ends of different kids of cheese that this is more like a 4 cheese mac and cheese.
- 2 shallots (chopped)
- 2 Tbsp of Butter
- 2 Cups of Noodles (cooked)
- 2 Cups of Cheese
- 1 1/2 Cups of light cream (5%)
- 2 Tbsp of Flour
- 1/2 Tbsp of Dijon
- 2 Cups of Bread crumbs
- 3/4 cup of kielbasa
- salt and pepper to taste
**click on the picture for a more info about how to make MacCheesey Bake.
Signs of Spring are everywhere…LOVE IT! Love you.
Last night, I went over to my friend’s Todd and Brian’s place for dinner. Todd is an incredible chef see It’s my party and I’ll cry if I want to entry for more info!
Dinner is always a lavish event with some cool people (met a great couple Kerstin and Shawn), tasty eats and some Kinect games. Todd made a beef roast with all the fixings including Yorkshire Pudding. We ended the meal with a homemade Berry Pie with fresh cream. Are you jealous? You should be! But Todd was nice enough to reveal his Yorkshire Pudding Recipe and share it with me for the purposes of this blog. You will see that this is so easy to make and delicious.
**click on the picture for a more info about what we ate and the recipe for Todd’s Yorkshire Pudding!
I’m going to Mexico on Thursday….Can’t wait to see all the foodventures I will get involved in there. I’m off to the gym to work off pataters smothered in Duck fat! Thanks for reading. Happy Monday!