Apple Puff Pastry Turnovers

When your husband asks for apple pie but you don't feel like making pastry... puff pastry to the rescue! Now he likes these better than pie!

Ingredients:

1/2 lb (1 sheet) store bought butter puff pastry (defrosted)

1 cup dice apples

1 tsp butter 

1 tbsp brown sugar 

1 tbsp white sugar 

1/2 tsp cornstarch 

1/4 tsp cinnamon 

Egg wash:1 egg and 1 tbsp milk

Glaze: 1 tbsp milk and 1-2 tbsps icing sugar 

Melt butter in a saucepan over medium heat.  Add the apples (diced small) and cook for 5 minutes. Then on low heat add both sugars, cornstarch and cinnamon. Cook 3-5 minutes until apples are tender. Remove from heat and cool completely, popping them in the fridge if you want to speed things up. On a floured surface roll out the puff pastry to 11" then cut into 4 equal squares.  Mix egg and 1 tbsp milk together for egg wash and brush on 2 edges of each square.  Divide filling onto center of each piece then fold over to form a triangle.  Seal pressing a fork around 2 edges. Place on parchment lined baking sheet and cut slits in tops. Refrigerate for 15 minutes.  Then brush each turnover with egg wash and bake at 375°F for 20-25 minutes.  Mix the glaze adding enough icing sugar for your desired consistency and drizzle over warm turnovers.  Makes 4

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Fish Plaki

This simple Mediterranean baked fish recipe is a great weeknight go-to. Plaki is a Greek form for cooking fish or white beans in a flavourful sauce of tomatoes, onions, olive oil and herbs.

Ingredients:

1 lb cod fillets 

For the sauce: 

1 large onion, sliced 

2 tsps minced garlic 

1/2 small red bell pepper, diced 

1 medium carrot, shredded 

1 bay leaf 

14 oz canned diced tomatoes 

1 tsp dry oregano 

1 tbsp capers

Salt and pepper to taste 

2 tbsps olive oil

 

For the fish:

1/4 tsp dry oregano 

1/2 tsp smoked paprika 

Salt and pepper 

1 1/2 tsps lemon juice 

Preheat oven to 400°F. In a large skillet heat olive oil to medium and add onions, salt and pepper. Sauté until soft then add the garlic for the last 30 seconds.  Add the canned tomatoes, bell pepper, carrot, oregano, bay leaf and capers. Bring to a boil then reduce heat and let simmer 10-15 minutes. Oil a 13 X 9" baking dish. Pat the fish fillets dry with paper towels and place in dish without overlapping.  Drizzle with lemon juice and sprinkle oregano, smoked paprika, salt and pepper. Spoon the sauce on top and bake at 400°F for 10-15 minutes or until fish flakes easily with a fork.  Serves 4

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Creamy Pork and Mushrooms

Melt in your mouth morsels of tender pork loin in a creamy, buttery mushroom sauce.

Ingredients:

1 lb thinly sliced pork loin

2 tbsps minced garlic

1 tbsp olive oil

1 tbsp butter

1 cup 35% cream

1 1/2 cups shredded mozzarella

2 cups sliced mushrooms

salt and pepper to taste

fresh parsley to garnish

Heat olive oil and butter in a large skillet to medium high heat. Season the pork with salt and pepper then brown until cooked through, about 3 minutes. Add garlic for 1 minute then add the mushrooms cooking 3-5 minutes. Lower the heat to medium and pour in the cream de-glazing the pan as you stir. Heat through, simmering for 3-4 minutes. Remove skillet from heat and top with mozzarella. Cover 2-3 minutes to melt the cheese then serve with fresh chopped parsley. Serves 2-3 

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Cheesy Baked Gnocchi

Pillowy soft gnocchi baked with ground beef and tomato sauce is my kind of comfort food!

Ingredients:

1 cup cherry tomatoes 

1 tbsp olive oil 

1 lb (500g pkg) shelf-stable gnocchi 

1 lb lean ground beef 

salt and pepper to taste 

1/2 tsp dry basil 

1/2 tsp dry oregano 

2 tsps garlic powder 

3 cups tomato sauce 

3-4 oz mozzarella or cheddar, sliced 

2 tbsps Parmesan 

First give the tomatoes a little fry in hot oil for 2 minutes just to soften and brown a bit. Set aside. Boil the gnocchi as directed on package then drain and set aside. Preheat oven to 375°F. In an oven safe skillet brown the beef with salt, pepper, basil, oregano and garlic.  Add the tomato sauce on low heat then stir in the gnocchi.  Top with slices of cheese, cherry tomatoes and Parmesan.  Bake at 375° for 20 minutes then broil for 2-3 minutes. Serves 4

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Veggie Quinoa Salad

A colourful and irresistibly refreshing salad packed with crunchy vegetables and gluten-free protein rich quinoa.

Ingredients:

1/2 cup uncooked quinoa

1 medium carrot, shredded

1/2 cup diced red bell pepper

1/2 cup diced cucumber

1 cup frozen kernel corn, defrosted

1 cup cherry tomatoes, quartered

1/4 cup diced red onion

1/4 cup fresh chopped parsley

Dressing:

2 tbsps white wine vinegar

1 tsp Dijon mustard

1 tsp maple syrup

2 tbsps light olive oil

salt and pepper to taste

Cook the quinoa as directed then cover and cool. Combine all the vegetables and parsley with the cooled quinoa and refrigerate. Mix the dressing ingredients together and when ready to serve pour the dressing on and toss together.  Serves 6 as a side or 2-3 if adding a protein for a meal. 

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Easy Yogurt Sweet Bread

Tender crumb and a hint of orange with a smear of butter and a cup of tea. The perfect little breakfast or afternoon treat.

Ingredients:

1/2 cup vanilla Greek yogurt (I used honey flavoured)

3/4 cup sugar

1/2 cup vegetable oil

3 eggs, at room temperature

Zest of 1 orange

1 tbsp orange juice

1/2 tsp vanilla

2 cups + 2 tbsps flour

1 tbsp baking powder

Preheat oven to 350°F. Butter and flour (or spray with baking Pam) a 1.6L round Corningware baking dish approximately 7 3/4" in diameter and 3" deep. Beat eggs and sugar together until light and frothy. Add orange zest. While the mixer is running, drizzle in the vegetable oil, then add the yogurt, vanilla and orange juice. Sift the flour and baking powder together and add to the wet ingredients in three additions. Mix until smooth. Pour into  prepared pan and bake at 350°F for 50-60 minutes checking at 45-50 minutes with a cake tester then increase time as needed until the tester comes out clean. Cool completely on rack then remove from baking dish and dust with icing sugar if desired. Serves 12

 

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Cheesy Mushrooms

Can't wait to make this again! Mushrooms, cheese and garlic come together to make an aromatic side dish that might out shine your steak, chicken or pork!

Ingredients:

1/4 lb mushrooms (whole or if large quartered)

1 tbsp butter

1 tbsp olive oil

1 tbsp minced garlic

1/2 tsp dry thyme

1 tbsp red wine vinegar

1/4 cup 10% cream

salt and pepper to taste

pinch of red pepper flakes

pinch of cumin 

1/2 cup shredded Monterey Jack cheese

2 tsps parmesan 

fresh parsley to serve

Melt butter with olive oil in a skillet on medium, then add garlic for 30 seconds to 1 minute before adding the mushrooms. Cook until lightly golden, 4-5 minutes. Add the red wine vinegar and cook 3-4 minutes, then add the cream and simmer on low 3-4 minutes to thicken slightly. Add salt, pepper, thyme, red pepper flakes and cumin. Stir together then top with Monterey Jack and parmesan, cover and remove from heat. Let sit 5 minutes to melt the cheese then serve with fresh chopped parsley. Serves 2

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