One Pot Sausages with Rice

Protein, grain and veggies in one pot and dinner is on the table in 30 minutes.

Ingredients:

2 large Italian sausages, 1 1/2- 2 lbs (sweet fennel used here)

2 tbsps olive oil

1 bell pepper, sliced

1 onion, sliced

1 tsp dry basil

1/2 tsp salt

1/4 tsp pepper

1 cup whole grain brown rice

2 tsps minced garlic

2 pinches red pepper flakes

2/3 cup chicken broth

1 - 28 oz can diced tomatoes

a handful of chopped kale

fresh basil

Slice sausage in thick slices, about 1". Heat 1 tbsp oil in skillet and brown sausages for about 5 minutes, then remove to a plate. Add 1 tbsp oil to the pan along with the pepper and onion slices, dry basil, salt and pepper. Cook until the vegetables soften.

Add the canned tomatoes, broth, garlic, pepper flakes, kale and rice.

Bring to a boil then cover and simmer on low 10 minutes or until rice is tender. Return the sausages to the mix to warm.

And serve with fresh basil.

Strawberry, Rhubarb (and Cucumber) Jam

 Homemade jam is always best, amiright?

Ingredients:

5 cups chopped strawberries

1 cup chopped rhubarb

1 cup peeled and shredded (overripe) cucumber

2 cups sugar

1 - 4 serving size strawberry Jello

I was planning on making strawberry rhubarb jam, then I discovered this monster cuc in the garden! (I don't know why the squirrels didn't find this one!!) So I thought...why not use some of it in jam? And it worked out fine! I imagine you could substitute zucchini for the cucumber if you have 1 or 10 hanging around!

Combine the chopped strawberries, chopped rhubarb and shredded cucumber. Mix in a large bowl with the sugar and refrigerate 24 hours.

Then place in a large saucepan and bring to a boil. Simmer 12-14 minutes. Stir and mash the fruit a little with a potato masher. Remove from heat and stir in the jello powder to dissolve.

Sterilize jars and lids (a couple of pint jars or 3 or 4 smaller ones) and fill with jam. Place lids on fingertip tight.

Process the jars in a hot water bath for 10 minutes. Remove and place upside down on a dish towel for 1 1/2 hours so the fruit is well distributed through the jam, then turn back upright.

Check seals after 24 hours. If they are sealed the jars can be stored on the shelf, if not just refrigerate.

Asian Inspired Pork Chops

These simple pork chops go just as well with fried rice or shanghai noodles as they would with mashed or roasted potatoes.

Ingredients:

3 or 4 bone-in pork chops

1/4 cup soya sauce

2 tbsps brown sugar

1 tbsp lemon juice

2 tsps avocado or olive oil

1 tsp garlic powder

1/2 tsp ginger

Add some sriracha if you want to spice it up!

Combine all the ingredients and marinate the pork chops for 3-5 hours.

Coat all sides and turn them a couple of times so that all the chops are marinated evenly.

Then discard marinade and grill on medium high about 4 minutes per side with the lid closed. You can also pan fry them. And let them rest 5 minutes for the juices to settle before serving.

Spicy Stuffed Tomatoes

All those juicy tomatoes right now means it's time for this classic, late summer dish. (What?!?!  It's late summer already?!?!?!) 

Ingredients:

6 large, firm tomatoes

1/2 lb spicy Italian sausage, chopped 

2 tsps olive oil

1/2 cup diced onion

1 1/4 cups cooked (or use easy hack below!) brown rice 

2-3 tbsps chopped tomato pulp (saved from scooping out)

1 cup shredded mozzarella

1/2 cup parmesan, divided

1 cup chopped kale

2 tsps minced garlic

zest from 1/2 a lemon

1 tbsp lemon juice

2 tbsps chopped parsley and/or basil

salt and pepper to taste

pinch sugar

1/4 cup panko bread crumbs

2 tbsps butter, melted

This rice hack is so easy! Rinse 1 cup wholegrain brown rice in cold water. This is the only rice I know of that works but you might try others. It doesn't work with jasmine rice though. Pour 3 cups cold water in and let sit 2-3 hours. Start prepping your meal or go do some errands or watch a movie!

Then come back and check the grains of rice, they should be tender. That's it!!! Just drain and use as cooked. You will have some leftover from this recipe.

Or cook rice your usual way and set aside.

Cut tops off the tomatoes and scoop out the insides. Drain the pulp and seeds. 

Discard the seeds, keep some of the pulp to chop and mix with the rice (2-3 tbsps). And freeze the tomato juice to use in future soups or stews.

So, as I said, mix the pulp in with the rice along with the mozzarella, 1/4 cup parmesan, chopped parsley/basil, lemon zest and juice, salt and pepper and just a pinch of sugar. Set aside.

Heat olive oil in a skillet and brown the sausage and onion, breaking up the pieces of sausage as it cooks. Once the meat is cooked remove the pan from the heat and stir in the garlic and kale.

Oil a baking dish large enough to hold the tomatoes. Add the meat to the rice mixture and spoon into the tomatoes. Press in gently but firmly taking care not to split the tomatoes.

Mix the panko, melted butter and remaining 1/4 cup parmesan and evenly distribute to top each tomato. Pat firmly in place.

Then pop in a 350°F oven for 20 minutes until tops are golden.

Serve 2 tomatoes per person, 3 if you're extra hungry!

 

Caprese Salad for Two

Tomatoes are at their peak right now, so why not try this simple, classic and elegant caprese? 

Ingredients:

2 large, thick slices of tomato

2 thick slices of mozzarella cheese

some cherry tomatoes, halved

fresh basil leaves

2 tsps olive oil

1 tsp balsamic vinegar

salt and pepper to taste

First I wanted to share with you some pictures from our adventure in cheese-making. No... you don't need homemade cheese for this recipe, but this was pretty neat! During the covid lockdown we found out about U-Main Cheesemaking Kits. So far we've made ricotta and mozzarella. Here's the link to their website if you're interested in seeing what they have to offer.   https://www.u-main.ca/ Making your own cheese is cool, don't you think?

For the salad, find the biggest, juiciest tomato and slice it thick. Then top it with a thick slice of mozzarella cheese.

Whisk together the oil and vinegar. Top the cheese with some cherry tomato halves and basil leaves.

Then drizzle on the dressing and salt and pepper to taste just before serving.

So fresh and delicious!

Blackened Cod

When I hear "cod" I usually think of fish and chips, the fish breaded or battered and heavy. But these blackened cod fillets are baked and beautiful!

Ingredients:

2 tbsps smoked paprika

2 tsps onion powder

1 tsp black pepper

1 tsp chili powder

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp ground cumin

1 lb cod fillets

2 tbsps olive oil

olive oil spray

Tartar Sauce:

1/4 cup mayonnaise

1 tbsp sweet relish

1 tsp lemon juice

1/4 tsp onion powder

Combine all the dry rub ingredients together. Brush the fillets with oil and rub the seasoning all over the cod fillets. You will have leftover rub, just keep it in a sealed bag for future use.

Line a baking sheet with foil (for easy clean up later) and brush the olive oil over where the fillets will be placed. Lay them on the foil then give them a light olive oil spray.

Bake at 425°F for 12-14 minutes or until fish flakes easily. If your fillets are on the thin side check at about 10 minutes.

While the fish bakes stir together the tartar sauce and serve with lemon slices alongside the blackened cod. And with a big salad you've got yourself a light and healthy meal.

Mini Fruit Upside Down Cakes

When you just want a little bite of something sweet, but not too sweet. Not like a big old frosted cupcake sweet (although I'd never turn that down!) Just a little something to finish off a meal.  

Ingredients:

1 tbsp butter + 1/3 cup butter

6 tsps brown sugar

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup sugar

1 egg

1 tsp vanilla

1/2 cup milk + 1 tsp vinegar

4 canned apricot halves

4 large strawberries, halved

diced papaya

(other fruit choices...peaches, pineapple, kiwi. Use your imagination!))

Spray a muffin tin with cooking oil then divide 1 tbsp butter into each cup. Add 1/2 tsp brown sugar to each.

Place whatever fruit you choose on top of the butter and brown sugar.

Cream 1/3 cup butter with 2/3 cup sugar, then add the egg and vanilla. Beat 2 minutes. Mix the flour, baking powder, baking soda and salt together. Mix the milk and vinegar together in a separate bowl. Now add half the dry mix to the butter/egg mixture. Then add the milk and the rest of the flour. Use a medium scoop to add the batter to each muffin cup.

Ready for the oven!

Bake at 350°F for 25 minutes

Cool 5 minutes then run a thin knife around each cake, place a rack on top and flip over the pan. 

Cool completely on rack.