Cherry Dream Bars

Memories of Christmases past when Mom would make these old fashioned dream bars.

Ingredients:

Shortbread layer:

2 cups flour

1/4 cup icing sugar

1 cup butter, at room temperature

Sweet layer:

1 1/2 cups packed brown sugar

2 cups glazed cherries, quartered

4 eggs

1 cup shredded unsweetened coconut

1 tsp vanilla

1-2 tbsps finely chopped pistachios (optional topping) 

First grease a 13 X 9" pan then line it with parchment with enough overhang to use later to lift the bars. Preheat oven to 350°F. Combine the flour, icing sugar and butter to make a crumbly mixture then press it into the prepared pan. Bake for 20 minutes. Mix the ingredients for the sweet layer and spread over the bottom. Sprinkle pistachios if using. And pop into the oven for another 25-30 minutes. Cool completely then lift the whole thing out onto a cutting board. Cut into 36 or 48 pieces.

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Steamed Ramekin Dumplings

Wow! These were so easy to make and are, if I do say so myself, pretty impressive! They're just like little dumpling lasagnas! 

Ingredients:

FIlling:

12 dumpling wrappers

1/2 lb ground pork

2 tbsps chicken broth

4 tbsps chopped green onions

4 tsps grated ginger

2 tsps cornstarch

salt and pepper to taste

Chili Crisp Dumpling Sauce:

3 tbsps chili crisp oil

2 tbsps soy sauce

2 tbsp chopped green onions

2 tbsps rice vinegar

spray oil 

sesame seeds and green onion slices to garnish 

Mix the ground pork, broth, green onions, ginger, cornstarch, salt and pepper together. Spray 4 - 4"ramekins with oil. I only had 2 - 4", one a little smaller and one a little bigger but it all worked out. Divide the filling into eighths. Lay a dumpling wrapper in the bottom of each ramekin. Spoon 1/8 filling and spread evenly over the wrapper.Place another wrapper on top, another 1/8 of the filling and finish with another wrapper. Continue until all the ramekins are prepared. These may be prepared to this point earlier in the day. Cover with plastic wrap and refrigerate. When ready, place the uncovered ramekins in a steamer (I used my canning pot and it worked perfectly!) Place the lid on the steamer and steam the dumplings for 15 minutes until the internal temperature reaches 160°F. While they cook combine the sauce ingredients in a bowl.

Once cooked slide a spoon under the dumpling and simply slip it out as a perfect addition to this Chinese food plate! Top with Chili Crisp Dumpling Sauce, green onion slices and sesame seeds. Makes 4 servings.

 

Adapted from: sbsfood 

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One Pot Pasta with Leeks

This cozy pasta dish features mildy sweet and delicate leeks. Grown in sandy soil they have to be meticulously cleaned but are definitely worth the effort.

Ingredients:

2 tsps olive oil

1/2 onion, diced

2 leeks, cleaned very carefully then sliced

1 tsp minced garlic

5 1/2 oz pasta (linguini or ricciarelle)

2 3/4 cups chicken or vegetable broth

3/4 cup water 

1/2 cup cream cheese or cottage cheese

2 cups chopped spinach 

1 oz shredded cheddar

1 oz parmesan

salt and pepper to taste

Heat olive oil in a pot to medium high. Fry the onion, leeks and garlic together with salt and pepper until translucent, 7-10 minutes. You can add a glug of broth to the pot halfway through the cooking time.  Next add the cream or cottage cheese, then water, broth and pasta. Bring to a boil then simmer covered 10 minutes (or the time it takes for your particular choice of pasta). Finally add the spinach, cheddar and parmesan and stir to melt the cheese. Serves 2 

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Ukrainian Pork Stew

This stew checks all the boxes: melt in your mouth tender pork, lots of veggies with warm, earthy seasonings in a rich gravy. The epitome of comfort food!

Ingredients:

 1 3/4 - 2 lbs pork loin, cut in 1" cubes

4 oz diced mushrooms

2 medium carrots, 1 shredded and 1 diced

1 medium onion, diced

1/8 cup minced garlic

2 tbsps vegetable oil

1 tsp ground coriander

1/2 tsp ground cumin

1 tsp smoked paprika

1 tsp black pepper

1 tbsp flour

6 cups water or broth

1/4 cup ketchup

2 tbsps mayonnaise

1 tsp lemon juice

green onion slices to garnish

Heat 1 tbsp oil in pan to medium high. Brown pork for 7-8 minutes, searing to just golden. You may need to remove excess liquid. Then remove pork to a plate. In the same skillet add 1 tbsp oil and fry the mushrooms 4-5 minutes. Then add the onions and carrots for 4 minutes followed by the garlic for another minute. Add the flour and spices and stir for 1 minute then pour in the water/broth and ketchup. Return pork to the pan and bring to a boil. Then reduce heat, cover and gently simmer 1 hour. Uncover and simmer another 1 hour. Remove from heat. Mix the mayo and lemon juice together with a bit of the stew juices. This will keep the mayo from curdling.  Now stir into the stew and serve with mashed potatoes and sliced green onions. Serves 4

 Adapted from jayleenrecipes.com

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Coffee Butter Cookies

Subtly sweet and tender little two bite nuggets for National Cookie Day. The original recipe was a piped cookie but I couldn't pipe them. Either the dough was too stiff or my carpal tunnel just wouldn't let me do it. Anyhow necessity is the mother of invention and these Coffee Butter Cookies were born.

Ingredients:

2 tbsps instant coffee granules

2 tbsps hot water

1 cup icing sugar

1 cup unsalted butter, at room temperature

1 large egg, beaten

2 1/2 cups flour

1/4 cup cornstarch

1 tsp cinnamon

2 oz semi sweet chocolate

1/4 tsp shortening

1/4 cup chopped pistachios 

1 tbsp cocoa powder 

Dissolve the coffee in hot water and allow to cool. Beat the butter and icing sugar together until light in colour then add the egg. In a separate bowl combine the dry ingredients. Add the cooled coffee to the butter and icing sugar then add the dry ingredients to wet in 3 additions. Make 1" balls from the dough and place on parchment lined baking sheets. Take a mini whisk, dip it in cocoa powder then press into one side of each ball to make a star pattern. Chill 5-10 minutes then bake at 350°F for 8 minutes. Once the cookies are cooled, melt the chocolate with a little shortening. Dunk one side of the cookie into the chocolate allowing excess to drip off, then dip into chopped pistachios. Chill 15 minutes in the fridge to set the chocolate. Makes 64 cookies. 

Adapted from: jasmafusioncuisine.com

 

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Spicy Kung Pao Chicken

First of December and it's a little chilly out! This Spicy Kung Pao Chicken will warm you right to your toes!

Ingredients:

Marinade:

1 1/2 tbsps soy sauce

1 tbsp rice vinegar

2 tsps cornstarch

1 1/4 lbs chicken breast, cut in 1" cubes

Sauce:

1 tbsp balsamic vinegar

2 tbsps soy

1 tbsp hoisin sauce

2 tsps sesame oil

1 1/2 tbsps honey

1 tbsp cornstarch

1/2 tsp red pepper flakes

1/4 tsp minced ginger

1/3 cup water

Stir Fry:

2 tbsps vegetable oil, divided

1 bell pepper, cut in 1" squares

2 celery stalks, sliced

3 tsps minced garlic

1/3 cup edamame beans

4 mushrooms, sliced

1 onion, sliced

1 small red hot chili pepper, thinly sliced or chopped

Mix the marinade ingredients together then add the chicken to coat. Let stand 15 minutes. Mix together the sauce ingredients except for the cornstarch (add that only when ready to use). Heat 1 tbsp vegetable oil to medium high in a large skillet or wok. Add the onion, pepper, celery and mushrooms. Cook 5-7 minutes then remove to a large bowl. Heat 1/2 tbsp vegetable oil and cook 1/2 the chicken for 3 minutes. Remove to vegetable bowl, then add another 1/2 tbsp oil to the  pan and cook the remainder of the chicken 3 minutes adding the garlic in the last 30 seconds. Return all the chicken and vegetables to the pan along with the edamame, chili pepper and sauce (with the cornstarch added). Heat through. Serves 4 

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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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