French onion soup is a classic French-Canadian comfort food for the winter months. We’re having our first substantial snowfall this weekend so I thought this would be a perfect recipe to share. Like chicken soup, it’s good for the soul. … Continue reading
Hey! I’m back! Sorry I haven’t posted in so long. Unfortunately work took over my life for quite a while. I felt like I was in a reality TV series, Kitchen Confidential or something. Things got crazy and hectic, leaving me without time for blogging. The dust seems to be settling now – thankfully. I finally have time and energy to get back into this. Time to share some more recipes with you!
Since we’re into fall now, I thought I’d share this great recipe for a seasonal side dish. So far this is my favorite way to eat cabbage. It’s sweet and sour and goes very well with roasted or braised meats.
- 2 tbsp cooking oil
- 1 medium cooking onion, finely diced
- 1 clove garlic, minced
- 2 slices bacon, cut into small strips
- 1 tbsp caraway seeds
- 1 honeycrisp apple (or another crisp type), peeled and diced
- 1/2 head cabbage, thinly sliced.
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1 cup water
- 2 bay leaves
- salt and pepper to taste
Heat the cooking oil in a large saucepan over medium-high. Add the bacon, onion and garlic and saute until the onions are translucent. Add the caraway seeds and saute another minute to toast the seeds. Add the apples and cook until they soften slightly.
Add all the remaining ingredients. Bring up to a simmer, cover and reduce heat to medium-low. Simmer, covered, for about an hour, or until the liquid thickens slightly and just coats the bottom of the pan.
This recipe yields about 4 portions and is super cost effective. I got my cabbage at the farmers’ market for 1$ 🙂 Each portion costs about 90 cents. The most expensive part of the recipe was actually the honeycrisp apple. If you’re looking to substitute – any crisp type will do. Gala, pink lady, and fuji are some good examples. Happy cooking! I promise I won’t wait so long before my next post 😉
Everybody loves a good slice of meatloaf now and then. If there were ever a time for making meatloaf it would be now. A few days ago we had a blizzard that dumped 6″ of snow on us and we’re expecting another storm tomorrow to bring up to another 10″! Time to bunker down. Coincidentally, lean ground beef and bacon were both on sale at Farm Boy, AND they had ground pork, for once. Fate had this in store for me! I got a little over-excited with it and decided to make one HUGE loaf. In hindsight, with these quantities, I should have made two separate loaves. Things got a little awkward when trying to transfer it onto the baking tray. It tasted great just the same. The flavor reminded me of italian sausage. It has a nice texture too, slightly crumbly and juicy. Here’s the recipe:
makes 12 – 4.5oz slices. Plenty to freeze for later.
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1cup milk
- 1/2 cup rolled oats
- 1.5 lbs lean ground beef
- 1 lb ground pork
- 2 eggs
- 1 tbsp chopped fresh marjoram (or oregano)
- 1 tbsp fresh thyme leaves
- 2 tsp whole fennel seed
- 2 tsp whole mustard seed
- 2 tsp paprika
- 1 pinch chili flakes
- 2 tsp kosher salt
- 12 strips bacon (about 1lb)
Preheat your oven to 350F.
In a small frying pan saute the onions and garlic until translucent. Add the milk to the pan in heat it up just until it’s very steamy. Do not boil. Place the oats in a small mixing bowl and pour the hot milk over them. Allow them to soak and cool while you are preparing the rest.
Place a large piece of plastic wrap on the counter and lay out the strips of bacon on it so that they are slightly overlapped. The picture shows one large sheet of bacon… make two sheets with 6 strips each for easier handling later on.
Place the ground beef and pork in a large mixing bowl with all the remaining ingredients. Once the oat mixture has absorbed all the liquid add it to the bowl with the ground meat and gently mix everything together. Do not over mix or the meatloaf will have an unpleasant texture. Split evenly between the two sheets of bacon and form them into loaves.
Use the plastic wrap to lift up the other end of the sheets of bacon and fold them over and around the loaves. Use the plastic wrap to lift the loaves and transfer them onto a parchment lined baking tray. Place them so that the seam where the bacon overlaps itself is facing down. This way it will stay wrapped properly while cooking. Remove the plastic wrap and discard. Put the tray in the oven on the middle rack and bake for 40 minutes. Slice and serve!
I cut this into 12 portions about 4.5 oz each. All together it cost just under $16.50, making it roughly $1.40 per portion.
Related Post: Crushed Red Skin Potatoes
Mashed potatoes get a slight update in this recipe. I paired these with my meatloaf for dinner this week; so satisfying. Great for keeping warm during harsh winter weather. I like them this way for a few reasons. The texture is more interesting; rich and creamy but with chunks of potato and bits of the skins here and there. Keeping the skins on also means a stronger flavor and more nutrients: win, win. It’s super easy and delicious.
- 8 medium sized red skin potatoes (about 2 lbs)
- 1 cup sour cream
- 1/2 cup butter
- 1 tbsp grainy mustard
Cut the potatoes into quarters and place them into a large pot. Cover with cold water and season lightly with salt. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for approximately 30 minutes, or until potatoes are tender when tested with a fork. Drain out the water and crush the potatoes lightly with a masher leaving chunks. Add the butter, sour cream, and mustard and season with 2 tsp salt and some a little pepper. Taste test and serve up!
Related Post: Bacon Wrapped Meatloaf
One fateful night a couple of these ladies came into the restaurant where I was working. They sat at the kitchen counter and the rest, they say, is history. I love their blog and their body positive ways. Check them out and maybe give them a follow!
By Siobhan Ozege
I haven’t always been a bigger girl, but I have always struggled with accepting and loving my body the way it is at any given moment in time. In fact, for as long as I can remember, my New Year’s resolution has been that I wanted to “lose 20 pounds.” This seemingly tangible goal has been a negative staple for me across a spectrum of sizes, and it was only this year that I realized that losing that 20 pounds didn’t matter, because I would still vow to lose another the following year, and probably the year after that.
When we start talking about what it means to write a New Year’s resolution, it’s that old story of companies who fat shame you for how you ate over the holidays, who sell you gym memberships that you won’t use past February, or the countless piles of foam…
View original post 616 more words
This recipe is inspired by the delicious cavatelli with balsamic pork ragu dish I had at this restaurant recently. It was so, so, SO good. I wanted more! I resolved to try and recreate that delicious flavour at home. It would take a few different (easy) steps to prepare something similar but I HAD to have more! I wasn’t in the mood for pasta and the grocery store didn’t have the right cut of pork so my rendition of the dish ended up going in a slightly different direction than the original. Stewing beef was on sale at a decent price ($5.99/lb), so that was an easy choice. Braised beef tends to be super rich so I decided to pair it with a light starch to help create a balance. Enter spaghetti squash – a starchy vegetable that can be substituted for pasta, as the name implies. There you have it! The rest of my recipe closely follows the lines of the original dish. I roasted a couple clusters of grapes, toasted a few walnuts and shredded some radicchio. The end result was one of the most delicious things I’ve ever made at home. It was definitely worth the effort. I absolutely have to share the recipe with you and you absolutely should try it!
Balsamic Beef Ragu – with spaghetti squash, radicchio, walnuts and roasted grapes
makes 4 servings
- 1 lb stewing beef, diced into 1″ cubes
- 1 small red onion, halved and sliced
- 1/2 bulb of fennel (or 1 small), cored and sliced
- 1/4 cup good balsamic vinegar
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2 cups water
- 1 small spaghetti squash, halved and seeded
- 2 large clusters red seedless grapes
- 1/2 cup walnuts, coarsely chopped
- 1/2 head radicchio, cored and sliced
- 2 tbsp butter
Preheat oven to 325F. Heat a heavy bottomed skillet or cast iron pan on med-high heat. Season the beef with salt and pepper. Add 2 tbsp cooking oil to the pan and then add the beef. Brown it well on all sides and place it into a deep casserole dish.
Reduce the heat to medium, add the red onion into the pan and cook until translucent (about 2 minutes). Add the fennel to the pan and cook just until it softens slightly, another 2 minutes. Some of the brown bits of beef that are stuck to the bottom of the pan will lift off and get mixed into the veggies, this is a good thing. Add the veggie mixture to the casserole dish. Pour 2 cups of water into the pan and bring to a simmer while gently scraping up rest of the brown bits with a wooden spoon. This is called deglazing the pan; it helps build flavor. Once simmering, pour the liquid into the casserole dish along with the thyme, bay leaves and balsamic.
Cover with a lid or tightly wrap with tinfoil, place on the middle rack in the oven and allow to braise for 4 hours. When the meat is ready it will be so tender it falls apart.
In the mean time you can prepare the other ingredients. Wash the grapes then toss them with a little bit of olive oil, salt, and pepper. Place them in a small oven-safe dish and roast in the oven for 1 hour. Once they are done allow them to cool then pull them off the stems and set aside for later.
While the grapes are roasting you can toss the walnuts in a little olive oil, salt and pepper aswell. Then place them in a small oven-safe dish and roast them in the oven until they are just turning golden brown, about 20-30 minutes. Set aside for later.
Next, core and thinly slice the radicchio then store it in a container in the fridge until you’re ready to use it. You can then get the squash ready for the oven. To prepare it, cut it in half length-wise and scoop out the seeds with a spoon. Brush the flesh lightly with olive oil and season generously with salt and pepper. Place it cut side up on a baking tray. It will take about 1 hour to roast so plan for it to go in an hour before the beef will be ready. Place it either on the lower rack, or, if it will fit, on the same rack as the casserole dish.
Once the remaining hour has passed, take both the squash and beef out of the oven. Using a fork, pull the flesh of the squash away from the skin and fluff it slightly. Using a pair of tongs and that same fork, shred the chunks of beef. The onion and fennel will have cooked down enough to be mixed into the beef unnoticed. Huzzah, secret veggies!
Place 1/4 of the squash in the bottom of a large dinner bowl. Sprinkle with 1/4 of the radicchio , then top with 1/4 of the beef mixture. Place a thin slice of cold butter on top of the beef, about 1/2 tbsp. Butter is recommended but optional; it adds flavor and will help keep the lean beef from having a dry texture. Place 1/4 of the grapes and walnuts on top and you’re ready to enjoy your first serving! I promise it won’t disappoint.
When storing everything in the refrigerator, I recommend keeping each component in it’s own container. When it comes time to reheat, place a serving of the squash, beef, and grapes together in a small dish and reheat covered. Then top with butter, radicchio and walnuts.
This recipe cost me roughly $4 per portion, a little pricey for my budget, but totally worth it. I can’t wait to eat the rest!
Pork chops are a great lean and inexpensive cut of meat. Their flavor is fairly neutral and can be paired with just about any sauce. They take on other flavors very well. Pork and apples go together very well so I decided to go with that – mostly because gala apples were on sale. 🙂 If you can’t find gala any crisp apple will do. Honey crisp, fuji and granny smith are a few other good choices. Mealy apples, like mac and red delicious, don’t hold their shape when you cook them so you’ll want to avoid them. This recipe is pretty easy and takes about and hour in total.
- 6 pork chops, about 2.5 lbs (6oz each)
- 1 small white spanish onion, medium dice
- 3 gala apples, peeled, and diced.
- 2 tbsp mustard seeds
- 1/4 cup honey
- 1/4 cup cider vinegar
Preheat your oven to 350F. Season your pork chops on both sides with salt and pepper. In a large frying pan heat 2 tbsp cooking oil over medium-high heat. Once the pan is heated through, gently place 3 of the pork chop into the pan. Brown them well on both sides and then place them into a casserole dish. Repeat with the remaining 3 pork chops.
Add the onion into the pan and reduce the heat to medium. Cook the onion until translucent, about 2 minutes. Add in the apples and mustard seed and cook another 2 minutes. Add in the honey and cider vinegar and simmer for 5 minutes. Pour the apple mixture over top of the pork chops and place in the oven. Bake for 25 minutes and enjoy with your favorite side. (The side dish pictured is wheat berries with sauteed butternut squash and green swiss chard.)
This recipe costs about $2.25 per portion. Give it a try!
I love a good bowl of brothy soup in the winter. It’s a satisfying way to warm up from the cold. Chorizo and white bean is a super tasty soup you can adapt for any season. In this rendition I chose to use kale, butternut squash and fennel as the vegetables.
- 1 1/2 cups cannellini beans, soaked 24 hrs
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 small butternut squash, peeled, seeded, and diced
- 1 bulb fennel, diced
- 2 tbsp fennel fronds, chopped
- 1 tbsp fresh thyme leaves
- 1 bunch of kale, stemmed and roughly chopped
- 1 lb fresh chorizo sausage
- 1 liter chicken stock
- salt & pepper to taste
In a large pot, simmer the beans gently in plenty of water over medium heat until they are tender. This will take about an hour and a half to two hours. In the mean time you can prep everything else for the recipe.
In a large saute pan, cook the onions and garlic over medium-high heat until transluscent. Add the squash and fennel and saute another 2 minutes. Remove the casings from the sausage and add the meat to the pan. Using a wooden spoon break the sausage meat apart while it’s cooking. Once the sausage is cooked through, take the pan off the heat and set aside. Once the beans are tender drain off all but about 4 cups of the cooking liquid. Add the chicken stock to the pot with the beans and the remaining cooking liquid. Bring to a simmer over medium high heat. Add the herbs, kale and all the veggie/sausage mixture and simmer 2 minutes just for the flavors to come together. Season with salt and pepper and enjoy your first bowl. The rest can be kept in the fridge for later days.
This recipe makes 6 large bowls of soup at 2.50 each. Enjoy!
Related Post : Chicken Stock
Every now and then I like to switch up my eggs-for-breakfast routine by making this yummy steel cut oatmeal recipe. Steel cut oats make better oatmeal than rolled or quick cooking oats. The texture is so much better. Rather than being mushy, it’s creamy while the grains retain a slight chewiness. Another advantage is that you can make it ahead of time and quickly reheat it for a delicious healthy breakfast on workdays. With this tasty oatmeal on hand you’ll be less likely to skip breakfast or buy something unhealthy and more expensive on your commute. I like my oatmeal to be cooked a little more than the package recommends. They recommend 3:1 water to oats while I prefer 5:1. Here’s the recipe!
- 7 1/2 cups water
- 1 tsp kosher salt
- 1 1/2 cups steel cut oats
- 1/4 tsp cinnamon
- 1/4 cup chopped dates
- 1/4 cup raisins
- 1/4 cup honey
In a medium sized pot bring the water to a boil. Add the oats, salt and cinnamon then reduce heat to low and simmer for 15 minutes. Add the raisins, dates and honey and simmer another 10 minutes, stirring occasionally to prevent the oats from sticking to the bottom. Makes 5 – 3/4 cup portions at less than 75 cents each.
I love the rich flavor eggplant gets when you roast it. This is a dish I like to make in winter, sort of a comfort food – but healthy. It’s very simple and can easily be made ahead and enjoyed throughout the week. I like to serve it over quinoa but pretty much any grain, lentil or bean would work. This recipe uses japanese eggplant which are long, thin, purple and slightly less bitter than the standard italian variety. Their small size makes them a good choice to pair with with cocktail tomatoes in this dish.
- 3 japanese eggplant
- 1 lb cocktail tomatoes
- pinch chili flakes
- 1 tsp dried oregano
- 1 shallot, minced
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 1/2 cups grated friulano cheese (fontina or mozza also work)
- 1/4 cup panko breadcrumbs, or your own coarse crumbs
Slice the eggplant into 1/2cm rounds and toss them with 1 tsp salt. Let them sit for 1 hour to draw out some of the water. Drain out the water and toss the eggplant with the oregano, chili flakes, garlic and shallot.
Slice each of the tomatoes into 4. Place the eggplant and tomatoes into a baking pan. Pack them in fairly tightly since they will shrink alot while cooking.
Drizzle the olive oil overtop of the veggies. Bake at 400F for 1 hour. Sprinkle the cheese evenly over top of the tomatoes and eggplant and top with breadcrumbs. Bake another 10 minutes until the cheese is melted and the breadcrumbs are toasted.
If you’re making quinoa to go with it you’ll need 3/4 cup. Place it into a small pot and cover with 1 1/2 cups water. Add a pinch of salt and bring up to a simmer over high heat. Once simmering, cover and reduce heat to low. It takes about 20 minutes to cook. It’s done when it is light and fluffy and all of the water has been absorbed.
This recipe makes 3 portions, costing 2.25 each including quinoa. Enjoy this delicious light vegetarian dish!