No Knead Focaccia Bread

This fluffy, airy focaccia is so easy to make! No kneading and no overnight waiting. Serve as is or slice in half for an awesome sandwich bread! Not gonna lie... it is time consuming, but mostly hands-off time.

2 1/2 cups water, 105-110°F

2 tsps yeast

1 tbsp honey

1 tsp salt

4 tbsps olive oil

5 cups flour

Topping:

1/4 cup olive oil

3 tbsps Kalamata olives, chopped

1 tsp salt

1 tbsp thyme

1 tbsp black sesame seeds

1 tbsp oregano

1 tsp saffron

2 tsps minced garlic

red pepper flakes to taste 

Combine water, yeast, honey, salt and olive oil then add the flour. The dough will be sticky. Cover and rest 30 minutes. Now, with wet hands, stretch and fold the dough 4 times turning the bowl each time. Cover and rest another 30 minutes. Repeat this process (stretch/fold and rest) 3 more times. Oil a 9 X 13" baking dish. Turn the dough out of the bowl into the prepared dish. Fold over once from each side then gently spread the dough to fill the pan. Cover with wax paper or a baking sheet and let rise for 1 hour. Drizzle olive oil and dimple the dough with your fingers, going almost all the way in. Add the toppings and dimple again. Bake in a 450°F oven for 20 minutes. Serves 10-12

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Sheet Pan Pineapple Chicken Drumsticks

A twist on the classic sweet and sour chicken. These drumsticks come with sweet fresh pineapple and a mix of veggies perfect on a bed of rice!

Ingredients:

2 lbs chicken drumsticks

4 cups fresh pineapple chunks

1/2 cup pineapple, mango or orange juice

1 cup ketchup

1/4 cup brown sugar

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp minced ginger

3 tsps minced garlic

1 tsp ground mustard

3/4 tsp red pepper flakes

salt and pepper to taste

1 large bell pepper, cut in chunks

1/2 large onion, sliced

1 1/2 cup edamame beans 

Whisk the juice, ketchup, brown sugar, Worcestershire, soy, ginger, garlic, ground mustard and red pepper flakes together. Reserve 3/4 cup and set aside. Toss the chicken with the rest of the sauce then salt and pepper them, cover and refrigerate 30 minutes to 6 hours. Line a sheet pan or roasting pan with foil and spray with cooking oil for easy cleanup. Spread the bell pepper, onion, edamame and pineapple on the bottom then arrange the chicken pieces on top.  Roast at 425°F for 30 minutes. Remove from oven and brush with reserved glaze. Drizzle some glaze on the bed of pineapple and veggies if you like. Return to the oven for 10 minutes then brown 3 minutes. Finally brush with remaining glaze to serve. Serves 4

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Golden Buttery Fillet of Sole

Lightly browned fillets served with a lemon butter sauce is a simple, classic fish preparation.   

Ingredients:

4oog (14 oz) fillet of sole (whole fillets or cut in 1/2 for easier handling)

2 tbsps olive oil

salt and pepper to taste

3 tbsps butter

1 tsp minced garlic

juice and zest of 1/2 a lemon

1 tsp dry parsley

Pat the fish fillets dry with paper towel then salt and pepper them. I cut mine in half to fit easily in my pan and allowing for easier flipping as well. Heat oil to medium high in a large frying pan. Cook the fish 4 minutes then carefully turn over for another 3 minutes or until they flake easily with a fork. Remove from the pan and keep warm. In the same pan and on medium heat add the butter and garlic for 1 minute until fragrant. Remove the pan from heat and add the lemon juice, zest and parsley. Spoon over the warm fillets to serve. Serves 2  

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Leek Quiche with Potato Crust

This vegetarian quiche is actually filled with an array of vegetables not just leeks but the real surprise is the potato crust! It's so easy to make and adds another layer of flavour to this already savoury pie. 

Ingredients:

1 1/2 lbs or about 7 small yellow potatoes

2 tbsps olive oil

salt and pepper to taste

2 leeks, cleaned well and sliced thinly using some of the green part

2 cups chopped spinach

1 1/2 cups or 8-10 mushrooms, sliced

2 tbsps butter

2 tbsps olive oil

salt and pepper to taste

some garlic powder

3 eggs

8 oz 10% cream

salt and pepper

1/2 - 2/3 cup shredded gruyère, mozzarella or habanero cheddar 

2 tsps flour 

1/3 cup parmesan

sliced bell pepper 

Boil the potatoes until just tender when poked with a knife, about 20 minutes. Drain and let cool. Preheat the oven to 425°F. Half the potatoes lengthwise and place cut side down on a parchment lined baking sheet. Bake until golden, 20 minutes. Oil a 9" pie dish with olive oil. Arrange the potato halves cut side down in the dish covering both the bottom and up the sides. Press down with your hands or a flat bottom glass. Brush with olive oil and sprinkle with salt, pepper and garlic powder. Then broil the crust for 3-5 minutes. Set aside. Heat butter and olive oil in a skillet to medium high. Add leeks and mushrooms and cook until golden, 6-8 minutes. Add salt and pepper here if you like along with the spinach. Remove from heat. Reduce the oven temperature to 375°F. Whisk together the eggs, cream, flour, salt and pepper. Stir in the cooled vegetables. Sprinkle the shredded cheese over the bottom of the prepared and cooled crust then pour the filling in and top with parmesan and pepper rings. Bake at 375°F for 30-35 minutes until the edge is firm and the middle is just a little jiggly. Cool 20 minutes before slicing. Serves 6

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Melting Sweet Potatoes

These caramelized potatoes will melt in your mouth with a crisp, sweet exterior that are velvety, tender inside. Pair them with just about anything from turkey, to pork, to a juicy steak! This recipe serves 2 people but can easily be doubled or tripled.

Ingredients:

1 large sweet potato (about 3/4 lb) sliced in 1" rounds, unpeeled

1 tbsp butter, melted

1 tbsp olive oil

salt and pepper to taste

1/2 cup beef broth

1 1/2 tsps honey

1 tsp sweet chili oil

2 garlic cloves, slivered 

Preheat the oven to 500°F. Combine the melted butter, olive oil, salt and pepper in a bowl then add the potato slices and mix to coat. Place the slices in a 9 X 9" metal baking pan (not glass), making sure there is space between each slice, and drizzle any remaining oil/butter on top. Roast for 12-15 minutes then flip them over and return to the oven for another 12-15 minutes. Whisk the broth, honey and sweet chili oil together and pour over the sweet potato slices. Sprinkle the garlic slivers around and back to the oven for yet another 12-15 minutes or until golden, tender and just a little bit charred on the edges. Serves 2

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Loose Meat Sheet Pan Burgers

This type of burger can be made for a crowd, although this particular recipe is for 4 people. Instead of frying up a number of burgers, just cook up some well seasoned beef ahead of time and you're good to go! 

Ingredients:

1 lb lean ground beef

1 tsp garlic powder

1 tsp dry minced onion

salt and pepper to taste

1/4 cup diced onion

1 tbsp brown sugar

1 tsp Worcestershire sauce

4 burger buns

4 slices processed cheddar cheese

pickle slices

Bun coating:

2 tbsps butter, melted

salt to taste

1 tbsp brown sugar

1 1/2 tsps Worcestershire sauce

1 tbsp Dijon mustard 

sesame seeds (optional) 

First brown the beef and onion with garlic powder, dry minced onion, salt, pepper, brown sugar and Worcestershire sauce. Set aside to cool. This can be a make ahead step to come back to later in the day. Next lay the buns opened on a lined baking sheet. Spoon beef mixture onto the bottoms and give each a firm press with your hand. Add a slice of cheese and some pickles on each them put the bun top in place. Mix the coating ingredients together and brush on top. If you don't use sesame seed buns you can sprinkle sesames seed on top. Bake at 375°F for 15-18 minutes. As I said earlier this recipe serves 4 but may be doubled or made for as many as you need to feed. 

 Adapted from a Turano bread recipe

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Simple Shrimp Dumpling Soup

First snow fall and soup season is upon us. This one comes together quickly and can be customized to what you have on hand... perogies instead dumplings, chicken for shrimp. You get the idea. 

Ingredients:

1 tbsp olive oil

1" ginger, minced

2 tsps minced garlic

1 leek, sliced thinly

1 tsp coriander

8 cups chicken broth

1 cup water

6 mushrooms, sliced

1/2 cup diced bell pepper

1 cup spinach, roughly chopped

2 tbsps soy sauce

1 tsp sesame oil

1/2 lb shrimp (about 18 31-40 size)

16 store bought frozen dumplings or perogies 

In a soup pot on medium heat, add olive oil then ginger, garlic, leek and coriander and stir together 2 minutes. Add chicken broth and water and bring to a boil. Add mushrooms, bell pepper, spinach, soy sauce and sesame oil. Bring back to a boil and add the dumplings or perogies. Simmer until they float to the top, 6-8 minutes. Add the shrimp in the last 3 minutes and it's ready! Serves 3-4

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Easy Roasted Tomato Boursin Pasta

Tons of flavour from garlicky herb Boursin cheese and juicy charred tomatoes. Easy weeknight dinner!

Ingredients:

250g (8 oz) penne pasta, or about 2 cups

150g garlic and fine herb Boursin cheese

2 cups fresh spinach, lightly packed

3 garlic buds

3 cups cherry tomatoes or large tomatoes cut in chunks

2 tbsps olive oil

fresh basil to serve

reserved pasta water  

Preheat oven to 400°F. Combine the tomatoes, olive oil and garlic buds in a 13 X 9" baking dish. Place the Boursin in a space in the middle. Bake for 30 minutes. While roasting, cook the pasta and chop the spinach. Once the tomatoes and cheese have roasted then broil for 2 minutes. Mash the garlic buds with a fork. Drain the pasta reserving 1 cup of the pasta water. Toss the drained pasta with spinach then stir into the tomato/cheese/garlic mixture. Add enough pasta water to give it a consistency you like. Plate and top with fresh chopped basil. Serves 4

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