Fresh Tomato Butter Sauce

Just a simple, satisfying weeknight meal.

Ingredients:

9 oz/250g spaghetti 

1 lb tomatoes (I used 2 large)

4 tbsps butter

1/3 cup shredded parmesan

2 tsps minced garlic

fresh basil or parsley

pinch of red pepper flakes

pinch of sugar

salt and black pepper to taste

Garlic Peas (optional):

Heat some frozen green peas in a small saucepan with olive oil, dry basil, garlic powder and salt to taste.

Grate the tomatoes on a box grater. I took a thin slice off the bottom, then grated the whole thing right up to the top. Only this bit of peel and stem were left to throw out.

Melt 3 tbsps of butter in a medium saucepan and add the garlic, red pepper flakes and sugar. Gently warm 2-3 minutes until garlic is fragrant. Add the tomatoes, salt and black pepper and bring up the heat. Simmer for 15-20 minutes.

Start to cook the spaghetti. 

Whisk the parmesan into the sauce little by little until fully incorporated. (Note: Don't use powdered parmesan from the grocery store. It will clump.)

Reserve about 1/4 cup of the pasta water then drain the rest. Toss the spaghetti with the sauce and add the remaining 1 tbsp butter, fresh basil or parsley, and check salt and pepper for taste.

Serve as is or topped with garlic green peas.

Serves 2

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Queen Elizabeth Cake

To commemorate Queen Elizabeth II on the occasion of her passing I decided to finally make a Queen Elizabeth Cake. It has been on my radar for several years but somehow I never baked one. Today seemed a fitting time.

On researching the Queen Elizabeth cake I found a few differing stories of it's origin. One is that it was first made in 1937 to recognize the coronation of King George VI and Queen Elizabeth, the Queen Mother. Another suggests it was invented in 1953 to celebrate the coronation of Queen Elizabeth II. And while it has been made in both the U.K. and U.S.A. it has been most popular in Canada since the 1950s which would lead one to believe it's association with Queen Elizabeth's coronation. Whatever story is correct there's one thing for sure, this cake is tender and delicately sweet like I imagine the Queen was 👸

This is the picture of the Queen that hung in my elementary school classrooms, (many years ago).

Ingredients:

1 cup packed, chopped dates

1 tsp baking soda

1 cup boiling water 

1/4 cup butter, at room temperature

1 cup sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1 tsp baking powder 

1/4 tsp salt

1/2 cup chopped walnuts

Topping:

1 cup shredded coconut

1/2 cup brown sugar

1/4 cup butter

3 tbsps 10% cream

Start by chopping the dates. Personally I prefer to snip them with scissors. Toss them with the baking soda and add the boiling water. Let sit until cooled.

Take the walnuts and toss them in a frying pan to toast 2-3 minutes or until slightly fragrant. Set aside.

Once you are ready to bake beat the butter and sugar together in a large bowl. Then add the egg and vanilla. 

In a separate bowl mix the flour, baking powder and salt together. Take 1 tbsp of this and toss with the walnuts. Now mix 1/3 of the dry mix and 1/3 of the dates (including the liquid) into the butter mix. Continue adding thirds until fully combined then add the walnuts.

Pour into an oiled 9" square pan and bake at 350°F for 40-45 minutes.

In a small saucepan combine the brown sugar, butter and 10% cream for the topping. Bring to a boil and cook 1 minute then remove from heat and stir in the coconut. Pour the topping over the cake as soon as it comes out of the oven. It can be left like this to cool or you can place it 6" under the broiler for 2 minutes then cool completely on a rack before cutting.

Queen Elizabeth... may she rest in peace. Long live the King.

Makes 16 squares

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Old Fashioned Berry Buckle

Soft and berry filled buckle topped with a crumbly sweet streusel. Ideal as a sweet breakfast coffee cake or serve with ice cream for an easy old fashioned favorite fruit dessert. 

Ingredients:

Streusel topping:

1/2 cup sugar

1/3 cup flour

1/4 tsp cinnamon

1/4 cup cold butter

Cake:

2 cups flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp ginger

1/4 cup butter, at room temperature

3/4 cup sugar

1 egg

1/2 tsp vanilla

1/2 cup milk

3 cups berries (blueberries, raspberries, cranberries)

Start by combining the streusel ingredients. Cut the cold butter into the sugar, flour and cinnamon with a pastry blender then set aside.

Whisk the flour, baking powder, salt and ginger together in a medium sized bowl. In a large bowl, beat the butter and sugar together for 1 minute. Add the egg and vanilla. Then, on low speed add 1/3 of the dry mix and 1/3 of the milk, incorporating well. Repeat adding thirds until all mixed in then fold in the berries. I used the three types of berries listed in the ingredients but you can use any one kind of berry or the combination you prefer.

Pour the batter (it's a little thick) into an oiled baking dish. Use either a 9" square or a deep 8" square. Bake at 375°F for 45 minutes if using a 9" OR 60-65 minutes if baking in an 8" deep dish. A cake tester should come out clean.

Cool 30 minutes before serving.

Makes 9 servings.

Adapted from: altonbrown.com

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Loaded Potato Frittata

Frittatas are one of those meals you can pull out of your back pocket when you need a quick and hearty meal any time of the day. And you can use up some bits and pieces leftover from other meals... add some roasted veggies, or chopped meat as long as the total adds up to 2 cups (substituting some of the potatoes for the add-ins).

Ingredients:

4 eggs

2 cups cooked, diced potatoes (great use of leftovers!)

salt and pepper to taste

1 bell pepper, diced (save a slice for the top if you want to get fancy)

1/4 cup finely chopped onion

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp turmeric 

2/3 cup shredded cheddar or mozzarella cheese

2 tbsps freshly chopped parsley

1 tbsp olive oil

Whisk eggs, salt, pepper, garlic, paprika, turmeric and parsley together. Stir in the cheese. A lot of frittata recipes add cream but this one does not. (I figured if the Pioneer Woman can make a frittata without cream then so can I!)

Heat olive oil to medium heat in a 9" cast iron pan or use a non-stick skillet. Either one will work to ensure the eggs don't stick, just make sure you use an oven-safe pan. Add onion and bell pepper and cook 4-5 minutes. Add potatoes and cook 1 minute. I used some leftover boiled, skin on new potatoes here. Next distribute the veggies evenly over the bottom of the pan then pour in the eggs. Salt and pepper all over.

As it cooks lift the edges to let uncooked egg from the top run to the bottom to cook. When top is no longer runny put the pan in the oven at 400°F for 4-5 minutes.

Let stand 3-5 minutes before slicing to serve.

Serves 4 with a nice side salad.

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Chicken Cutlets with Eggplant

Grown up chicken nuggets! And eggplant just because it was in the fridge and it worked!

Ingredients:

2 skinless, boneless chicken breasts

2 tbsps flour

salt and pepper (or Mrs Dash) to taste

3/4 cup Panko bread crumbs

2 eggs

2 tbsps dijon mustard

4 tsps honey

zest of 1 lemon

eggplant sliced 1/4" thick (I used half a medium sized one here)

fresh parsley and lemon wedges to garnish

vegetable oil for frying

Begin by slicing the chicken breasts in half horizontally to make 4 cutlets. Then wrap each cutlet in plastic wrap and use a mallet to lighty beat them to an even 1/4" thickness.

Set up your standard breading station.

Mix the flour, salt and pepper together in a bowl.

Place Panko in another bowl.

And in a third bowl mix the eggs, dijon, honey and lemon zest together.

Coat each cutlet with flour, then dip in egg mixture and then coat in Panko. Repeat with the eggplant slices and place both the cutlets and eggplant slices on lined baking sheets.

Heat vegetable oil about 1/4" deep in a frying pan. Brown each cutlet and eggplant slice on medium high heat for about 1 minute per side then return to the lined baking sheets.

Pop them into a 425°F oven for 5-6 minutes.

Serves 4 and don't forget the lemon wedges. A good squeeze of lemon really enhances the meal.

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Turmeric Rice

Trying to use more turmeric on account of it's anti-inflammatory and heart healthy benefits. But also, doesn't the colour just pop on the plate?! I even add a little turmeric and black pepper to make golden fried eggs in the morning. 

Ingredients:

3 cups chicken or vegetable broth

1 1/2 cups white rice

2 tbsps coconut oil or butter

1/2 medium onion, chopped

2 tsps minced garlic

1 tsp turmeric

1/2 - 1 tsp salt

1/4 tsp pepper

1/4 tsp cumin

Heat oil in a saucepan to medium heat. Add onion and garlic and sauté 2 minutes. Stir in turmeric then add the rice and mix to coat. Add salt, pepper, cumin and broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat, wait 5 minutes then fluff and serve.

Makes about 6 servings.

And these pork skewers were simply marinated in tsatziki sauce for 6 hours then onto a 400°F BBQ for 15 minutes 😋

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Maple Soy Salmon

Healthy, fish Friday post! Low in fat, high in protein.

Ingredients:

1/2 lb salmon fillet (I used wild caught pink salmon here)

2 tbsps maple syrup

1 tbsp light soya sauce

1 tsp hoisin sauce

2 tsps minced garlic

1 tsp minced ginger

pinch of pepper

Mix the maple syrup, soya sauce and hoisin sauce together and pour over the salmon in a 13 X 9" baking dish, skin side down. Now gently rub the garlic, ginger and pepper in, cover and refrigerate 2 hours. Next, flip the fillet over, so skin side is up and the pink side is laying in the marinade. Return to the fridge, covered, for several hours or even overnight.

When ready to cook first bring the fish back to room temperature, about 1 hour on the counter. Line a baking sheet with parchment and carefully turn the fillet onto the pan, pink side up. Spoon any remaining marinade over the fish.

Broil 4" from heat source for 5-10 minutes for thin fillet, 15-20 for thicker ones.

It's done when the fish flakes easily, but you probably already know that 😇

Serves 2

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