BBQ'd Carrots

Here's a simple one.

Cut 4 carrots lengthwise and lay on a sheet of foil that has been oiled with olive oil.

Drizzle with a little more olive oil and sprinkle some ginger, parsley, salt and pepper on top.

Add a few pats of butter and 1 tbsp of water and fold up the foil to seal.

Barbecue the packet at 350F for 30 minutes.

This served 3 but of course you can increase the amounts to what you need.  Just make sure the carrots aren't piled too high as it would affect the cooking time.

Rhubarb and Apple Custard Pie

Here's another recipe to use that spring rhubarb in.

1 -9" pie crust
1 cup chopped rhubarb
2 cups chopped apple (gala, or other crisp apple)

1/2 cup flour
1/2 cup packed brown sugar
1/4 cup melted butter

1 egg
1/2 cup vanilla Greek yogurt
2/3 cup sugar
1/4 cup flour
1 tsp vanilla

Mix flour, brown sugar and melted butter together and set aside. You'll be using this for the crumb topping.

Whisk together the egg, yogurt, sugar, flour and vanilla.

Spread the rhubarb and apple on the bottom of the pie crust. Pour the custard over.

Then sprinkle the crumb topping over all and you're ready for the oven.

Bake on the bottom rack in a 400F oven for 10 minutes. Reduce heat to 350F for 30-35 minutes more, until filling is bubbly.

Let it cool on a rack for awhile then chill in the fridge before digging in.

Radish Vinaigrette

Adapted this one that I found in an old magazine in a doctor's office. They're never new ones, am I right?

5 radishes, coarsely chopped (I used a couple more as mine were small)
1/2 cup olive oil
2 tbsps white wine vinegar
1 tbsp dijon mustard (with chardonnay)
2 tsps honey
1/2 tsp minced garlic

Process until it thickens.
Add salt and pepper to taste.

Makes 1 cup
And it's such a pretty colour !!

Remember to take it out of the fridge about an hour before using.

Rhubarb and Strawberry Corn Muffins

Seeing both rhubarb and strawberries in your garden or grown locally and sold in your grocery store, signals the arrival of spring.  Which is even more welcome than usual this year after the unseasonably cold winter we just had.

2 cups whole wheat flour
1/2 cup corn meal
1/2 cup white flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

1 cup Greek yogurt 0% fat (plain or vanilla)
1/2 cup 1% milk
1 tsp vanilla extract
2 eggs
1/4 cup honey
1/2 cup olive oil

1/2 - 1 cup chopped rhubarb
1/2 cup chopped strawberries

Whisk together the dry ingredients in a large bowl and set aside.
In a separate bowl mix the yogurt, milk and vanilla together. I used 1/2 cup plain and 1/2 cup vanilla yogurt. If using only plain yogurt you might want to increase your sweetener a bit. 
Beat the eggs and add to the yogurt mix and whisk in the honey and olive oil until well incorporated.
Add the wet ingredients to the dry just until it comes together. Fold in the fruit.

Bake at 400 F for 18 minutes. Reduce to 375 F for 4-5 minutes more.

Makes 18 muffins
A little crunchy on the outside and tender and moist on the inside.

Enjoy them with a pat of butter and a cup of tea out on the deck.  Go on....get out and soak up the sun! 

Breaded Pork Chops in Creamy Mushroom Gravy

Comfort food doesn't have to be pretty

4 bone-in center cut pork chops
1 tbsp fresh cilantro, chopped
1 - 1  1/2 cups Italian bread crumbs
1/4 cup parmesan cheese
1 tsp savory

1/4 cup flour
1 tsp cornstarch

1 egg

Gravy:
1 - 284 ml can condensed mushroom soup
1/2 cup milk
2 tbsps red wine (or sherry or port, really whatever you have on hand will do)
olive oil

Mix the flour and cornstarch together in a bag.

Mix the bread crumbs, cilantro, parmesan and savory together in a separate bag.

Beat the egg in a bowl with a little water (about 1 tbsp)

Shake each pork chop individually in the flour, then dip in egg and shake in the bread crumbs to coat.

When they are all ready heat a frying pan to medium high and add some olive oil.  Brown the chops on each side 1-2 minutes then remove to a parchment lined casserole dish.

Mix the gravy ingredients together and pour over the pork chops.

Cover the dish with foil and bake at 425 F for 30 minutes.
Uncover and bake for another 10 minutes.

Add a little freshly ground pepper on top to serve.

And roll up that piece of parchment making clean-up a breeze.

Lemon Greek Yogurt Pudding

A smooth and refreshing ending to a meal that needs just minutes to prepare.

Zest of 1 lemon
1/2 cup lemon juice
2 eggs
1/2 cup sugar
6 tbsps butter
1 tsp cornstarch
1/4 cup Greek yogurt

Whisk eggs and sugar together in a saucepan.  Add juice, zest and butter cut into cubes.

Cook over medium heat about 5 minutes.
Reduce heat to low and cook until you can coat a spoon, about another 5 minutes.

Remove 1/4 cup of the mixture and whisk in the cornstarch. When smooth return to the pot, whisking well. Cook a further 3 minutes.

Remove from heat for 20 minutes.
Fold in the Greek yogurt and chill.
Garnish with more lemon zest.

Serves 4

Creamy Cilantro Sauce with Vodka

Couldn't decide if I wanted to make Pink Vodka Sauce or Creamy Cilantro, so I made this.  It's kind of a mashup of the two.

1 lb spaghetti

2 tbsps olive oil
2 tbsps butter
2 tbsps onion, chopped
3 cloves garlic, minced

1 carrot, shaved
1/2 cup vodka

2 tbsps crushed tomatoes
3/4 cup fresh cilantro, chopped (stems too)
1 cup 10% cream
1 cup reserved pasta water
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp black pepper

1 tbsp cornstarch
1 cup milk
1/4 cup parmesan cheese

Cook your pasta as per package directions.  While that's happening start your sauce.

Using a large skillet, heat the oil and butter and add the onion and garlic.  Cook until just translucent. Add the carrot which I used a vegetable peeler on.  

Next  (here's the part you were waiting for) add the vodka.
Cook 2-3 minutes until the carrot softens.
In goes the cilantro and crushed tomatoes. Isn't the heart cute? And I didn't even do this on purpose, I swear : )

Pour in the cream and add the seasonings. 

Before you drain your pasta reserve about a cup of the water and set aside.

Whisk the cornstarch into 1 cup of milk and whisk it into the sauce.

Cook 2 more minutes until it starts to thicken, then add the parmesan. 

Put your drained spaghetti into the sauce pan and stir together.

At this point you can decide how much pasta water to add depending on the consistency of sauce that you prefer. Add a little at a time.

Serve with more parmesan and enjoy!