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Vegetarian Enchiladas

15 Nov

I’ve returned from my transformation from Miss. P to Mrs. T. I didn’t forget about all of you, I just needed some time to get my act together in the wedding department so that I wasn’t showing up nude to a dinner of salteens and waters for 185 of my closest friends and family. Then I needed some time to lie on a beach, eat great food that I didn’t have to cook and drink blueberry mojitos. Ya, you heard that right. Blueberry mojitos. I will now spend countless hours trying to recreate these. Just what I need to be doing with my spare time. Fail.

So veggie enchiladas. I had never eaten an enchilada until i made these. (stay with me). I could not stop talking about them after my first bite. To the point where it was probably pretty annoying to be Mark, who was eating next to me, because I droned on all dinner about how good they were and how did I never know about enchiladas? Ya, the translation is I basically spent the entire dinner patting myself on the back for making such a win. I then proceeded to phone him the next day while I was eating them again for lunch and re-enact the entire self-praise thing over the phone. I’m a real gem.

Vegetarian Enchiladas (adapted from Jessica’s recipe at How Sweet Eats)

Serves 4 very hungry people

Ingredients:

1 onion finely diced

1 red pepper finely diced

1 green pepper finely diced

2 portobello mushroom caps, finely diced

1 cup of frozen corn kernels

1 tins of black beans, drained

2 tins of red enchilada sauce (around here we use the hot kind)

1 tin of refried beans

8 large whole wheat tortillas (or if you prefer to live on the edge you can get white flour tortillas)

a handful of shredded cheese (feel free to be very generous with your handful, you may want to do a few)

In a large pan saute the onion, peppers, mushroom and potato until soft, about 15 to 20 minutes. Add the corn, black beans, 1 tin of the enchilada sauce and the refried beans. Stir to combine and heat through.

Preheat your oven to 350.

Grease a large baking dish. Assemble your enchiladas by placing some filling in a tortilla and rolling it, continue with all 8 tortillas and snuggle them all into the pan side by side.

Cover with the remaining tin of enchilada sauce and then sprinkle the handful of grated cheese over top. Bake for 1/2 an hour.

I like to serve with some sour cream (lie. I typically substitute greek yogurt for sour cream – healthy and tasty) and guacamole.

I’m going to be more of a regular on this little blog of mine. I promise.

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Smashed Sweet Potato with Feta and Cilantro

12 Sep

I’m starting to think if you’re not a cilantro fan this blog isn’t very kind to you. Oops!  I’ll try to post some recipes that aren’t as heavy on it. This on could easily do without it. You could add parsley instead or just leave it out all together.

A lot of the time speed and simpleness outweighs creativity when it comes to side dishes when I’m at the helm. We eat a ton of sweet potato, but usually in the form of oven fries or just plain mashed. I know, yawn.

Smashed Sweet Potato with Feta and Cilantro (courtesy of Jamie Oliver)

Serves 4

Ingredients:

2 large sweet potatoes, quartered

1 yellow potato, quartered

1/2 a lemon

1/4 cup water

2 ounces feta cheese

1 fresh red chili, seeded and finely diced (or you could always use chili flakes if you don’t have a fresh chili)

1/3 cup of fresh cilantro

In a pot place the sweet and yellow potato and 1/2 a lemon. Make sure they all fit nice and snug. Put 1/4 cup of water in the bottom.

Place a lid on the pot, bring the water to a boil – this will take 2 secs, it’s only 1/4 cup of water. Then turn to medium high heat and steam the potatoes for about 15 minutes until completely cooked through. (You can also do this in the microwave. Just use a microwave safe dish with a tightly fitting lid and microwave on high for 15 minutes).

Get out a large cutting board (I use this cutting board to chop the chili and then just leave the chopped chili right on the board). put your cilantro on top of the diced chili and run your knife through it a few times so it’s roughly chopped. Place the feta on top and do the same to the feta.

Toss the lemon and drain any excess liquid from the pot. mash the potato very roughly with a fork. Turn the potatoes onto the cutting board on top of the other ingredients and chop and mix. This is very rough, no need to have smoothly mash potato. Just chop to mix in the cilantro, feta and chili.

Serve right off the cutting board.

How’s that for a spicy Monday?

Linda’s Mango-Cilantro Salad Dressing

22 Aug

Let’s talk family. I’ve got a big one. 5 younger siblings. I know, huge in modern-day standards right? As we are all getting older our family is getting larger.  The great thing is, just when you thought you’re fantastically large family couldn’t get any better one of your siblings brings in a new family member (I’m talking significant others here). This is where Linda comes in. He is my sister’s boyfriend. Ya, his name isn’t actually Linda. It’s Linn. But Linda has such a nicer ring to it doesn’t it?

Linda recently moved back out east (he hails from there). And on Friday my sister moved there too….sad. The good news is Linda still sends me recipes….and the even better news, the recipes are delicious (he has actually only sent me one – this one – Linda, get on it!).

This is fresh and the mango dressing is a really great alternative to the vinegar, oil and dijon salad dressing that I usually turn to!

Linda’s Salad

Serves 4

Ingredients:

1 box of mixed greens

1 pint of cherry tomatoes, halved

2 shallots, sliced

1/2 cup walnuts, lightly toasted

1/3 cup dried cranberries

1/2 a red pepper, sliced

1/2 a green pepper, sliced

Feta for garnish

Mango-Cilantro Salad Dressing:

1 cup olive oil

1/4 cup white wine vinegar

1/4 cup honey

zest and juice of 1 lemon

zest and juice of 1 lime

1/2 cup fresh or frozen mango chunks

1/4 cup fresh cilantro

In a large bowl combine all the salad ingredients.

Linda’s exact wording for how to make the dressing: “throw all those dressing into a food processor and watch the mess turn into deliciousness.” He also very correctly informed me that this dressing made enough to feed a small army (however, I did discover it keeps beautifully in the fridge).

Dress and toss the salad. Sprinkle a little bit of feta over top and enjoy!

Linda says and I quote…..”as we say in the east coast, it’s “off the chainz””

Fiddleheads with Edamame and Feta

14 Jun

Before fiddlehead season is over it is imparitive that you all know about this recipe. I LOVE fiddleheads. I usually just steam them and eat them straight up. I guess Mark was getting a bit sick of this. When we got the newest Food & Drink from the LCBO he pointed out this recipe and insisted I make it.

This really adds to fiddleheads. Since we tried it the first time I can’t stop!

As I am writing this Vancouver is down 4 – 0. Lame. I was hoping for a more exciting evening. Thank god I still have you fiddleheads!

If you’re a fiddlehead lover – or dare I say it, a fiddlehead virgin, try this recipe! It’ll hook you.

Fiddleheads with Edamame and Feta (from LCBO Food & Drink, early summer 2011)

Serves 4

Ingredients:

8 oz (250 g) fresh fiddleheads

2 1/2 cups of shelled edamame

1 tbsp lemon juice

2 tbsp olive oil

1/4 cup feta cheese, crumbled

Steam the fiddleheads until fork tender (3 to 5 minutes). Allow to cool. I buy frozen shelled edamame so I steam them according to the package directions – I suggest you go this route as well (big hint – it’s the EASIEST!). Allow to cool.

In a large bowl toss the fiddleheads and edamame with lemon juice, olive oil and feta.

We are eating this on a bi-weekly basis. Not taking advantage of fiddlehead season would be a crime!

I think I am personally eating the majority of the baby ferns in Ontario. When I put it that way it doesn’t sound so great…..something about eating and baby in the same sentence. This isn’t the same as veal. Go for it!

Swiss Cheese Scalloped Potatoes

25 May

I love scalloped potatoes (I really do). They are nice and easy to make and taste heavenly.

I spent a very long time begging for Mark to buy me a mandolin. He never listened. I got one anyway. It is amazing!

My food tool rankings are a complicated. Since the mandolin clearly can’t compete with the likes of my rice maker, my food processor, or my newest and shiniest aquisition, my kitchenaid stand mixer, I will put it in its own catagory. The no-plug catagory. The mandolin is the champion!

How thinly the potatoes are sliced makes this a nice delicate dish.

Swiss Cheese Scalloped Potatoes

Serves 4

Ingredients:

5 white potatoes, thinly sliced with a mandolin (I use the thinnest setting)

1 cup swiss cheese, grated

1 cup Gruyere cheese, grated

1 small onion, sliced thinly

1 tbsp fresh thyme, minced

1 cup of whipping cream

Pre-heat the oven to 350 degrees. Grease a 8″ by 8″ baking dish. Start with covering the bottom with potato slices. sprinkle with cheese, onion and thyme. Then pour 1/4 cup cream evenly over the potatoes.

Repeat 3 more times.

Bake for 1 hour.

These are very good with ham. We recently ate them with some fall off the bone ribs. Amazing!

I will head back to healthy tomorrow. I promise.

Blue Cheese and Caramelized Onion Scalloped Potatoes

16 May

This is gluttony. Don’t be afraid. I’ll walk you through it. I’m pretty good at it. You’ll get used to it eventually.

The main ingredient in gluttony is whipping cream. Hooray!

Ever since I got a mandolin I have been obsessed with scalloped potatoes. I make them in all varieties. This is one of my favourites.

It pairs perfectly with beef. The last time I served this dish it was along side flank steak with basil, asiago and prosciutto.

Blue Cheese and Caramelized Onion Scalloped Potatoes

Serves 6

Ingredients:

6 white potatoes

5 yellow onions halved and sliced

2 tbsp butter

1/2 cup white wine

1 tsp fresh thyme, diced

6 white potatoes, finely sliced with a mandolin – (I use the thinnest setting)

one wedge of blue cheese

500 ml of whipping cream

1 1/2 cups shredded parmesan cheese

In a sauce pan over medium-low heat melt the butter and saute the onions and thyme for about 45 minutes, stirring every few minutes or so. After 45 minutes they should be starting to brown and be very soft. Add in the white wine and continue to saute until the wine has evaporated and the onions are nice and brown and caramelized (about 20 minutes). Set aside.

Pre-heat your oven to 350 degrees. Grease a baking dish. Place a layer of potatoes in the bottom. Top with some caramelized onions, crumbled blue cheese and a small amount of parmesan cheese.

Pour approximately 1/3 cup of cream over the potatoes and repeat.


Continue until you have used all of your potatoes. Then top with any left over blue cheese and all the left over parmesan cheese (which should be the majority of your parmesan).

Place in the middle of the oven and bake for 1 hour.

I repeat. Gluttony. It tastes so good.

Rolled Flank Steak with Basil, Asiago and Prosciutto

15 May

Before I start to write about this mighty tasty recipe I want to talk about internet searches. Why? Because lately I find them informative for determining what leads people to this little space of mine in blogsphere. However, yesterday was particularly informative. The other day someone searched “girls top les” and low and behold ended up here. Seriously? How does this happen? All I have to say to this internet cruiser is a) if you’re going to search for topless girls, please spell it right b) you must have been so disappointed when you arrived here and realized the only naked breasts around here were on the chicken I roasted last weekend. Oh well, better luck next time champ!

Back to the steak.

This combination is just down right mouth-watering. The  pin wheeling that happens is also gorgeous presentation.

We made this for company last week. Yup, that means I have given it the fancy stamp! (I’m not sure most people give flank steak the fancy stamp, but around here we don’t like to discriminate.)

We served this alongside some caramelized onion and blue cheese scalloped potatoes. Don’t worry, they will be the topic of my next post.

Without further ado

Rolled Flank Steak with Basil, Asiago and Prosciutto (adapted from Bobby Flay)

The measurements I am giving you serves 3 – I usually double it and do 2 flank steaks

Ingredients:

1 flank steak, butterflied(if you aren’t comfortable butterflying it yourself, ask your butcher to do it for you)

1/2 bottle of red wine

1 shallot, finely sliced

10 grinds of black pepper

1 tbsp olive oil

6 slices of prosciutto

1 bunch of fresh basil leaves

1 cup of shredded Asiago

some string

In a large bowl combine the wine, shallots, pepper and olive oil. Place the butterflied flank steak in there, get it as covered as possible. Let this marinade for a minimum of 2 hours. I usually do it in the morning and let it hang out in there all day.

Remove from the marinade and discard it. Place the steak butterflied side up on a cook sheet. Cover with prosciutto slices, then cover with basil leaves, then top with cheese.

Now roll the steak like a cigar. I have never actually rolled a cigar, but I imagine this is how it goes. Once it is completely rolled, take 4 pieces of string and tie in four separate spots to ensure the steak stays rolled while cooking.

Turn your BBQ onto medium. BBQ the steak (turning occasionally). Cook to your desired doneness. Around here that means medium rare.

Let the steak sit for 5 to 10 minutes before slicing. Slice across so that you get a nice pin wheel for serving.

The combo of salty prosciutto and cheese with fresh basil is to die for.

Although we did a pretty powerful side dish with it (blue cheese and caramelized onion scalloped potatoes), it is really unnecessary. You can put it with nice simple sides b/c it has so much flavour on its own.

Sunday night family dinner will thank you for this one.

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