A lovely, flavourful breakfast at the cottage are these individual ramekins of spinach and feta fritatta. One egg, 1 tbsp of feta, 1 small finely chopped shallot, 1 tsp finely sliced chives, pinch of basil or oregano and 1/4 cup chopped spinach per person – a little brunch!
Pre-heat oven or BBQ to 350F.
Prepare one ramekin per person by spraying with non-stick spray.
In a small skillet and a quick spray of non-stick spray cook the shallots until translucent, add spinach and wilt.
Remove from heat.
Beat eggs well, adding all remaining ingredients, mix well.
Divide mixture between the number of ramekins you’ve prepared.
Bake for 12-15 minutes or until cake tester comes out clean.
Serve with a salad of watermelon sprinkled with lime juice and a chiffonade of mint.
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Posted in Breakfast/Brunch, Gluten Free, Salad, Vegetable Sides, Vegetarian, tagged Cottage, creamy, Easy, green onion, Slaw on July 31, 2011 |
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It’s seven in the morning and I’m posting a recipe from my bed at the cottage! It still amazes me! What I really should be doing is going for a half hour swim, but the air is a bit nippy – hmmm, comfy bed or chilly swim?
Simple red cabbage slaw
2-3 cups finely shredded red cabbage
1/2 finely shredded celeriac (celery root)
1 green onion finely chopped
About a dozen or so mini cherry tomatoes sliced in half
3 tbsp low fat mayo
2 tsp Dijon mustard
2 tbsp lemon juice
Salt to taste
Combine all vegetable ingredients and mix well.
Combine all wet ingredients and mix well.
Toss the slaw with the dressing to coat well, refrigerate for 30 minutes.
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It’s a long weekend in Ontario – Monday is the civic holiday, so we’re at the cottage! It’s my first time up this year, weather, social activities etc., have kept us away; but it sure is nice to be up here (minus the 3.5 hour plus traffic drive up).
It still amazes me that the first time I came up (over 30 years ago), we were totally off the grid; generator for electricity, boat access only, no telephone. Now, we drove in, have A/C, and I’m posting to my Facebook and blog! Few steps forward, and a few back! I just love being connected to the world from my muskoka chair on my porch overlooking the beautiful lake!
It’s not my gourmet kitchen at Limerick Lake, but I can whip up some tasty repasts! Or so says JT! Today’s lunch is a nod to my new blog-friend Ann of Cooking Healthy for me http://www.cookinghealthyforme.com/ she did a frittata-style quesadilla that looked scrumptious! JT had requested my adult grilled cheese (from my friend B-B Barb), so I decided to combine the two for a grilled cheese fritatta quesadilla! YUM! Serves 2.
30 g sharp cheddar, freshly grated (we used Balderson’s because they are local)
20 g Parmesan, freshly grated
1 green onion, finely chopped
1/4 jalopeño chili, finey chopped
1 tbsp whiskey
1 egg, lightly beaten
1 10″ fajita shell
Non stick cooking spray
Beat egg, add whiskey and beat thoroughly.
Add cheeses, onion and jalopeño and mix well. Set aside in the fridge for 10-20 minutes.
Take the fajita shell and cut in half.
Pre-heat cast iron skillet, spray non-stick spray into it.
Fill each fajita half full with half the cheese mixture. Fold over half.
Carefully place into the skillet for about 8-10 minutes, flip carefully when the first side begins to crust. Turn off heat and cover and cook for 4 additional minutes to allow egg to puff up.
Serve immediately with a side of slaw or salad.
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We finally bit-the-bullet and had new windows installed in our 1928 Craftsman-style home. We had intended on doing it with the Reno 4+ years ago, but then we reached our saturation point of spending; not exactly a budget, we just got sick and tired of spending money! Glad we waited though, because it seems that window prices have been reduced since then! We decided to do all the windows and the front door and what a difference it makes. Last night the humidity disappeared and the temperature dropped, so we immediately took advantage, turned off the A/C and opened ALL the windows. Most of the old windows were painted shut, so they wouldn’t even open, so our new found cross ventilation was very exciting! I am also very excited about being able to clean the windows inside and out (our old windows had storms painted on and the glass sandwiched inside the storm was filthy!) Woo hoo. Small things bring me pleasure.
Still not the tennis bracelet, but new windows will keep me happy for a while!
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The heat wave in Toronto continues and since we ate heavily on the weekend with our good friends Rae and Mon, tonight seemed like a good night for lighter fare: Vietnamese Lettuce Wraps. We use Boston Bibb or Butter Lettuce for the wraps, and ground turkey for the meat, the rest is what ever your heart desires. We adapted this recipe from Epicurious, click here for the original. Serves 4.
For the meat
- 1 quick spray of Pam
- 1/2 sweet onion, chopped finely
- 400 g lean ground turkey
- 2 cloves garlic, finely minced
- 1 tbsp peanut sauce (you can use peanut butter, if you don’t have the sauce)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 English cucumber, shreaded
- 1/3 cup coarsely chopped fresh mint
- 1/3 cup coarsely chopped fresh cilantro
- 1/3 cup coarsely chopped fresh thai basil
- 1/3 cup green onion, finely chopped
- 1 small jalopeño pepper, finely diced
- 12 large butter lettuce leaves, cleaned and dried
- Lime wedges
- 2 tbsp hoisin sauce
- 1 tsp peanut butter or peanut sauce
- 1 tbsp rice vinegar
- Heat a heavy large skillet over medium-high heat and spray with Pam. Add onion and sauté until beginning to brown, about 3 minutes.
- Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add garlic.
- Add peanut sauce, hoisin sauce, and soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.)
- Transfer turkey mixture to medium bowl. Serve with individual bowls of each of the garnishes.
- Make dipping sauce by mixing all three ingredients well.
To make wraps, spoon turkey mixture onto a lettuce leaf, add garnishes as desired, fold in sides over filling, and roll up. Either dip lettuce wrap into the dipping sauce, or spoon a little spoonful into onto the meat before rolling. Note: I usually mix the chopped cilantro, basil and mint all together. The green onion and jalopeño are also mixed in one bowl, as JT eats neither, but I love them! This dish is wonderful either hot or cold.
Dinner in our back yard.
This is my lettuce wrap before I wrapped it! So tasty!
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I wanted something healthy and not too heavy to go with ribs we were BBQ’ing for Rae and Mon, so we settled on Moroccan Style Quinoa. This recipe is a delicious combo or tart, salty and sweet, with the great texture of the Quinoa (super grain). I used a lovely bowl I picked up in Budapest during one of our first visits as a married couple. It’s about 25 years old now!
Moroccan Style Quinoa Salad
- 1 cup dry Quinoa
- 2 cups water (I usually do 50-50 water and LS Chicken Stock)
- 1/2 tsp salt, or to taste
- 1/2 chopped, roasted pistachios
- 1/2 cup mixed dried cherries, cranberries and raisins (you can use currents too)
- 1/4 chopped honey dates, chopped
- 2 green onions, finely chopped
- 1/4 cup lemon juice
- 2 cloves garlic finely minced
- 1-2 tbsp mint, finely chopped
- 2-4 tbsp parlsey, finely chopped
Moroccan Style Quinoa
- Toast Quinoa in deep pan over medium heat (it will sound like pop corn, when you hear it start to pop, count to ten and remove from heat).
- Add water stock mixture and salt. Stir on medium heat until it comes to a boil. Cook 10-12 minutes or until the Quinoa has absorbed the liquid. Allow to completely cool.
- When cool, add the remaining ingredients (reserve a few pistachios for presentation) and stir well. Serve with your favourite BBQ!
I’ll probably have this for lunch on Monday with some roast chicken on top! YUM! Let me know if you have any favourite Quinoa recipes you’d like to share.
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We decided to make a typical BBQ picnic style dinner for our good friends Rae and Mon. What is more typical than BBQ ribs? Now, I have made ribs several times but the recipes are all so labour intensive; marinate, boil, bake and finally BBQ, so it’s not something I like to do a lot. Last year I found a recipe on Bon Appétit, July 2005, by Ted Reader a famous Canadian Chef (never trust a skinny chef — this dude is totally trustworthy!) Chef Reader’s Brown Sugar and Bourbon Ribs totally rocked and were not that much work; tender, sweet, smokey, just plain damn good. I’ve adjusted the recipe by very little due to unavailable ingredients (just too lazy to get them!), but you can click here for the original recipe.
- 1/2 cup (packed) golden brown sugar
- 1/2 cup apple butter (I took one delicious apple, cored it and cooked it in about 1/4 cup water until soft. Add a pinch of cinnamon and blend with an immersion blender, strain through a fine seive. Presto: apple butter)
- 1/4 cup bourbon whiskey
- 1/4 cup apple cider vinegar
- 3 tablespoons apple cider (didn’t have this ingredient)
- 2 tablespoons Dijon mustard
- 1 tablespoon coarse kosher salt
- 1 tablespoon (packed) golden brown sugar
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (I just used a pinch as our guests are not ‘spicy hot’ food lovers)
- 2 2- to 2 1/4-pound racks baby back pork ribs
- 1 large onion, sliced thinly
- 1 cinnamon stick, broken in half
- 6 thin rounds peeled fresh ginger
- 1 1/4 cups apple cider (I used organic apple juice, as there wasn’t any cider this time of year!)
For basting sauce:
- Whisk all ingredients in medium bowl to blend.
- Set aside in refrigerator overnight.
- Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub the seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
- Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider (apple juice). Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.
These are the preliminary photos, final photos will be posted tomorrow. Oops, the camera never made it to the table!
Dry rub marinated ribs ready for the oven
Into the grill they go
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This is an adaptation of Roland’s recipe that I really enjoyed on our ‘girls weekend’ in the Muskokas last week. I am going to use an adaptation of Oprah Winfrey’s fat free Caesar dressing for the salad because I want to keep the calories down.
Deconstructed Caesar Salad
- 2 cloves garlic, minced (or to taste)
- 1/4 c reduced-sodium soy-sauce or use 1 tbsp anchovy paste (or to taste)
- 1/4 c freshly squeezed lemon juice
- 1/4 c fat free mayo (instead of egg)
- 4 grilled croustini
- 4 medium thick slices of peameal bacon.
- 4 tbsp EVOO, the darker the better
- 2 cloves garlic, minced finely
- 2 medium sized romaine hearts
- 12 cherry tomatoes, various colours, cut in half
- 1/4 cup shaved Parmesan cheese
- Put the garlic, soy sauce (or anchovy paste), lemon juice and mayo into a blender and blend thoroughly. Refrigerate.
Dressings usually taste better when the flavours have time to combine, I would recommend making the dressing the night before.
- Cut each romaine directly down the centre, long-way. Brush off any sand or wash and allow to drip dry.
- While the romaine is drying, mix the minced garlic and 4 tbsp EVOO in a small sauce pan. Heat gently to infuse the EVOO with the garlic (do not boil, garlic will be bitter instead of sweet and nutty).
- Brush cut side of the romaine with the warm (not boiling) garlic EVOO mix and sprinkle sea salt on each side. Set aside. Brush each side of the croustini with the remaining EVOO garlic mixture, set aside.
- Pre-heat grill to around 357°F. Grill each side of the pea-meal bacon and cook 4-5 minutes, depending on thickness. You want grill marks on them. Grill the croustini at the same time as the peameal, you will want the croustini soft in the centre slightly toasted on the surface.
- When you have flipped the peameal bacon, place each romaine on the grill cut side down. Grill to desired char (Roland likes a real char, and it was delicious, but if you suffer from heart burn, you will not want to char too much).
- Assembly: Place one slice of peameal on each plate, add the grilled romaine semi overlapping the peameal, sprinkle with the halved cherry tomatoes (6 halves each); set the croustini against the grilled romaine; drizzle with the dressing (I am going to use a Clear Squeeze Sauce Bottle so I can control it) and shave large shavings of the Parmesan on each plate. Serve immediately.
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It’s been an absolutely gorgeous July — the humidity broke earlier this week, and it’s been glorious eating al fresco. We BBQ roasted some rather tasteless tomatoes for a fresh Caprice salad (we did it on the BBQ so we wouldn’t have to turn on the oven!) and grilled a couple of large scallops. I reduced some Blueberry Balsamic to a delicious tangy dressing (Blueberry Balsamic from the Filling Station in NYC – yes, I have been known to purchase some unusual souvenirs!) and drizzled some delicious peppery EVOO (the EVOO was a gift from Tom and Iona when they were over for dinner a few months ago, it’s made by his family!). We even had a good selection of home grown mini tomatoes freshly harvested that day! Very tasty indeed!
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