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Totally Awesome Turkey Meatballs with Roasted Vegetables

turkey meatballs with roasted vegetables

I love turkey but it seems that major holidays are the only times that I think of serving it for dinner. And yet there are plenty of ways to cook turkey without having to roast a whole bird.

I really like using ground turkey (ground chicken would also work if you can’t find turkey) as an alternative to ground beef.  Turkey is very versatile and has a delicate flavour complimented by many other flavours,

turkey meatballs with roasted vegetables

This Totally Awesome Turkey Meatballs with Roasted Vegetables is an easy healthy one-pan dish that you will want to make again and again.

All of the ingredients are cooked all together in one pan: potatoes, autumn vegetables and turkey meatballs. I love dishes like this. While everything is baking in the oven, I can set the table and get drinks ready or sit for 30 minutes and read another chapter in one of my on-going reads.

turkey meatballs with roasted vegetables

The vegetables caramelize slightly in the pan while the turkey meatballs bake to a nice golden brown. Halfway through baking, pour over a tin of cherry tomatoes to create a scrumptious thick tomato sauce.

turkey meatballs with roasted vegetables

This dish is also tasty without the tinned cherry tomatoes…just turkey, veg and potatoes!

With or without the tinned tomatoes, this one-pan dish comes together in a flash and is just SOOOO yummy!

You could also make this dish with either chicken, pork or beef or a mixture if you like.

turkey meatballs with roasted vegetables

This dish is best with a glass of your favourite wine, some baguette and jazz music in the background.

Enjoy!

Totally Awesome Turkey Meatballs with Roasted Vegetables

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 450 g ground turkey
  • 75 g dry breadcrumbs
  • 2 eggs
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1 eggplant, cubed
  • 3 medium zucchini, sliced thickly on diagonal
  • 3 plum tomatoes, cubed
  • 1 onion, chopped roughly
  • 2 garlic cloves, sliced
  • 4 medium potatoes, cut into 1" cubes
  • olive oil
  • 1 14 ounce can of cherry tomatoes (optional, but we preferred this dish with the extra tomatoes)

Instructions

1

Oil two 9 X 13 inch trays.

2

Mix together meatball ingredients. Form into 12-16 meatballs.

3

Place meatballs on trays.

4

Place prepared vegetables around meatballs.

5

Drizzle everything with olive oil (about 2 Tbsp)

6

Season with salt and pepper.

7

Bake at 375 degrees F for 25 minutes. If you want, pour one 14 ounce can of cherry tomatoes over all of the vegetables and meatballs.

8

Continue to cook for another 20 minutes. Meatballs and vegetables will be golden brown.

Cooking

Quick and Spicy Chicken Wings Recipe

spicy chicken wings

Chicken Wings are one of the easiest and quickest meals anyone can make. You can buy chicken wings all year round from your local supermarket, which is great. Also, they’re inexpensive and quick to prepare and cook: no chopping, marinating or deboning.  And they’re finger foods. Who doesn’t love that!

Normally I bake them slathered in barbeque sauce, but I wanted to try and get crispier chicken wings. This Quick and Spicy Chicken Wings recipe works a charm.

spicy chicken wings

My Quick and Spicy Chicken Wings are super quick to prepare. They are seasoned with a balanced combination of spices and herbs including chili powder, chipotle chili pepper, oregano and a few others. The cayenne pepper is adjustable. I used 1/2 a teaspoon, but if you are making these for wee ones, just leave it out. It’s not super hot, just a nice warm flavour, but too much heat for small ones.

spicy chicken wings

This recipe makes about 1/4 cup of spice mixture. You could also multiply the recipe by 3 or 4 and keep it in a jar and just measure out 1/4 cup every time you make wings. You could also sprinkle a bit of this spicy mixture on chicken breasts to use in wraps or fajitas.

For a fantastic finger food dinner, serve these up with some veggies, pita bread and hummous or one of your favourite dips. Then you could eat the whole dinner with your fingers! Less dishes, more time for fun!

 

 

spicy chicken wings

Enjoy!

Quick'nSpicy Chicken Wings

Print Recipe
Serves: 3-4 Cooking Time: 45 minutes

Ingredients

  • 2 lbs of chicken wings (rinsed and patted dry)
  • 1 T chili powder
  • 2 tsp chipotle chili pepper
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T dark brown sugar

Instructions

1

Preheat oven to 350 degrees fahrenheit.

2

Mix spices together.

3

In a large bowl, sprinkle spices over chicken wings.

4

Coat the wings with the spice mixture with your hands.

5

Place the seasoned chicken wings on a baking sheet lined with parchment paper.

6

Bake for 45 minutes, turning once after about 20 minutes.

7

Bake until a deep golden colour.

8

Serve hot or room temperature.

Notes

Chicken wings give off a bit of oil when cooking. When you're turning them over, just place them on a clean portion of the parchment paper.

Preserves

Strawberry Lime Elderflower Granita Recipe

strawberry lime elderflower granita

Wow! I’m not sure what the weather is like where you’re living, but the forecast for tomorrow in Ottawa is 40 degrees C.  That’s hot, hot, hot! And the best way for me to stay cool in hot, humid weather is by eating fruity frozen desserts.

This Strawberry Lime Elderflower Granita is so perfect for cooling down in the heat. Granita is a frozen mixture of fruit, sugar, water. It is the simplest frozen dessert you can make. And it’s a great dessert to make with your kids.

Granita is similar to sorbet but is made without an ice cream machine. The ice crystals that form are large and coarse and will be crunchy when you take a bite, but seconds later the granita will just melt away in your mouth. Divine.

To make granita, simply puree some fruit, water, sugar and any extra flavouring you may want to use, in a blender. Pour it into a shallow tray and place in the freezer. Check on it after an hour, and if it has begun to freeze, start breaking up the crystals with a fork. Place it back in the freezer for another 30-45 minutes. Repeat this process until it is all frozen and flaky.

There are many ways to enjoy granita. Of course, you can eat it plain in a bowl. You could also have it layered with whipped cream in a parfait glass. Some people also enjoy it spooned overtop of yogurt.

 

strawberries for strawberry lime elderflower granita

Strawberries have always been very symbolic of summer and a perfect fruit to use in granitas. But now with day-neutral strawberries, we can buy local strawberries until the frost hits! Yay!

 

strawberies and limes for strawberry lime elderflower granita

Strawberries and limes go amazingly well together.

strawberies and limes and elderflower liqueur for strawberry lime elderflower granita

And when you add a few drops of Elderflower Liqueur…the flavour is heavenly.

There are so many fruits you could use in granita: blueberry, melon, watermelon, raspberry, blackberry, mango, or espresso coffee…. or mix them up and come up with your own flavour. The possibilities are endless.

Strawberry Lime Elderflower Granita

Print Recipe
Serves: 8-10

Ingredients

  • 1 kg strawberries, hulled and sliced
  • 150 grams icing sugar
  • 1/2 lime juice and zest
  • 1 ounce of elderflower liqueur (optional)
  • 1 cup water

Instructions

1

Mix strawberries and icing sugar. Let sit one hour.

2

Place strawberry sugar mixture into a blender. Add lime juice, lime zest, water and elderflower liqueur (if using). Blitz on high until a smooth puree is formed.

3

Strain mixture through one layer of cheesecloth to remove seeds.

4

Pour mixture into a rectangular shallow container and cover with lid. Place in freezer.

5

After one hour, check mixture. If ice crystals have started to form, rake a fork through the crystals to break them up somewhat. You don't want the tray to freeze into a giant ice cube. Keep checking every 30 to 45 minutes and continue to break up the frozen parts with a fork.

6

When it's ready, the tray will be filled with fluffy ice crystals.

7

Enjoy on it's own, or layered with whipped cream, or overtop of yogurt.

Cooking

Orange Soy Honey Tofu Marinade for BBQ

cubes of tofu marinating in orange soy honey tofu marinade

 

Like most families, we love to barbecue on the weekends. But sometimes I get tired of eating so much meat. My husband suggested we try marinating and grilling tofu on the barbecue. So, I came up with this Orange Soy Honey Tofu Marinade for the Barbecue. It’s really good – I think you’ll like it. It has sweetness from the orange juice and honey, saltiness from the soy and lots of extra flavour bits like ginger, garlic. Yum!

Tofu, for those of you who are not familiar is made from coagulated soy milk. It has been made for thousands of years beginning in China. The story goes that a cook once accidentally curdled some soy milk and … tofu was born.

Tofu is fantastic for soaking up flavours of sauces and marinades. Which is why this marinade works so well with tofu. All the flavours of orange, soy, honey, ginger, and sesame oil soak right into the porous soy cubes. This marinade also works in stir-fries as a sauce with chicken or tofu if you do not barbecue, or it’s raining or it’s wintertime. Just use with your favourite stir-fry combination. Or keep checking my website, and I’ll try and post a recipe soon!

Tofu is a super healthy meat alternative. In a 100 gram serving (about 1/2 a cup) there are 70 calories, 3.5 grams of fat, 8.2 grams of protein and about 350 mg of calcium, which is about 20% of our daily needs. When compared with chicken or steak, it is much lower in calories and much higher in calcium. It is lower in protein than chicken or steak, but one serving is ample enough.

grilled tofu with orange soy honey marinade

The tofu caramelizes to a lovely golden brown on the barbeque. It’s very difficult to cook it this way on the stovetop, which makes barbequing that much more exciting!

Before you begin making this dish, you should press the tofu to remove any extra liquid. When pressed, the tofu is less apt to fall apart on the barbeque. Place the tofu in a shallow bowl and cover by a small plate. Place a weight on top of the plate. You could use a can of tomatoes, a small bag of sugar, anything that weighs about 1 kg. Leave the tofu like that for about 60 minutes. Drain away the liquid, then place the pressed tofu in a container with the Orange Soy Honey Tofu Marinade to soak up all those yummy flavours.

Barbecue on a medium heat until golden brown all over, turning often. Brush on additional marinade as it cooks.

Enjoy!

Orange Soy Honey Tofu Marinade for BBQ

Print Recipe
Serves: 6 Cooking Time: 15-20

Ingredients

  • 1/2 cup soy sauce
  • 2 garlic cloves, chopped finely
  • 1 tbsp chopped ginger, chopped finely
  • 2 tablespoons orange juice concentrate
  • 2 tsp rice wine vinegar
  • 1 tsp mirin
  • 1 tsp sesame oil
  • 1/4 cup honey
  • 1 450 g container of tofu

Instructions

1

Press tofu to remove extra liquid. Place tofu in a shallow bowl. Place a small plate on top. On top of the plate, place an object that weighs about 1 kg (large can of tomatoes, small bag of sugar etc.). Leave for about 60 minutes.

2

Drain away extra liquid.

3

Chop the garlic and ginger finely.

4

Add all other ingredients into microwavable bowl.

5

Place in microwave for about 30 seconds, until the honey and orange juice concentrate are melted.

6

Stir all ingredients together.

7

Pour over tofu.

8

Place in refrigerator for about 2-3 hours.

9

Grill on medium heat on barbeque. Baste with extra marinade.

10

Turn tofu a few times until each cube is a nice golden brown.

Baking

Focaccia Bread with Sea Salt and Black Pepper

Focaccia Bread with sea salt and black pepper on a plate with butter and knife and drink

The first time that I had focaccia bread was at a little sandwich shop in downtown Toronto. It was so delicious:  chewy, warm, fragrant with olive oil drizzled on top and crunchy with salt and rosemary.

Years later Ifinally learned to bake it myself, after I had bought Antonio Carlucci’s Italian Feast cookbook.The back cover of his cookbook shows four variations of focaccia bread, each one as delectable ss the next.

I don’t know why I waited so long to bake sme, as Focaccia bread is very simple to make. It only has one rise so there is minimal kneading, and it is baked flat  on a cookie tray – so no shaping! And in the summertime, we bake ours on a pizza stone on the barbeque, so you don’t even need to turn on the oven.

Focaccia Bread with sea salt and black pepper on a plate with butter knife and drink

Focaccia bread is delicious eaten plain at dinnertime, or you can use it for sandwiches.  You can also make killer breakfast sandwiches with a simple omelette nestled inbetween two soft warm slices of focaccia.

This bread is delicious at room temperature, but I love it when it’s soft and warm. To warm the focaccia, simply wrap some slices in tin foil and put in the oven on low for about ten minutes, or inside the barbeque for 3-5 minutes.

Focaccia is an excellent starter bread for beginners. This bread bakes up very fast and when baked on the barbecue has a lovely smokiness to it. Baking bread on the barbecue means you can bake anytime of the year.  And the crust is simply amazing; crunchy, hot, smoky. Yum!

Focaccia makes great picnic food. It pairs well with sliced meats, cheese, tomatoes, roasted red peppers and other pickled vegetables. And makes fantastic picnic food.

Sometimes on a hot summer night, we’ll just pack up all our picnic foods and lay them out in the backyard. A picnic in your backyard: nothing could be simpler.

Focaccia Bread with Sea Salt and Black Pepper

Print Recipe
Serves: 4 Cooking Time: 15 - 20 minutes

Ingredients

  • For the Dough
  • 500 g (1 1/4 lb) strong white plain flour
  • 15 grams fresh yeast or 7 grams dry
  • 300 ml lukewarm water
  • 2 tablespoons extra virgin olive oil
  • 10 g sea salt
  • For the Topping
  • 5 tablespoons extra virgin olive oil
  • coarse sea salt
  • freshly ground black pepper (or chopped onions rosemary or other herbs)

Instructions

1

Preheat oven to 475 deg F (with pizza stone) or preheat BBQ with pizza stone

2

Dissolve the yeast in 1/2 cup warm water. Once yeast has bubbled up, add to flour along with the rest of the water, oil and salt. Mix everything together and knead for about 10 minutes until the dough is smooth and springy. You can do this in your kitchen mixer with the dough hook.

3

Put the dough in a bowl that has been slightly oiled with olive oil. Place a damp cloth over top and leave it for one hour until double in size.

4

Knead the dough again after an hour to knock out any bubbles. Flatten the dough until it is an oval shape and about 1" thick. To create indentations, press your knuckles into the dough several times, keeping the indentations about 1 inch apart. Spread about half the olive oil over the dough. Sprinkle on the toppings. Leave to rise again for about 30 minutes, then pop in the hot oven or BBQ for about 15 minutes until the base sounds hollow when tapped, or when the bottom and top are a nice golden colour.

Adapted from Antonio Carlucci’s cookbook, Italian Feasts.