Sunday, February 28, 2010
Friday, February 19, 2010
- 4 large beets
- 6 Tablespoons olive oil
- 2 Tablespoons honey
- 2 Tablespoons red wine vinegar
- 1 large garlic clove
- 2 Tablespoons fresh oregano leaves or 2 teaspoons dried
1-1/2 tsp Dijon mustard
- 1 small red onion, diced small
- Fresh salad greens, enough to make a nice bed on a large platter
- 3/4 cup crumbled feta cheese (cow's milk feta is milder than sheep's milk)
- 1/3 cup chopped toasted walnuts
Preheat the oven to 400 degrees F. Cut the tops off the beets, leaving 2 inches of the stems. Wrap beets in foil. Roast until tender, about 1 hour. Cool, peel and slice the beets.
While beets are roasting, you can roast the walnuts and make up the salad dressing. I put the walnuts in a toaster oven, at around 250 degrees for about 10-15 minutes (if you do it in too hot an oven, the walnuts can burn). To prepare the dressing, blend oil, honey, vinegar, garlic, oregano and mustard in blender until thick. Season with salt and pepper.
Wash and dry salad greens, and keep them fresh in the fridge until you're ready to assemble the salad. Arrange the greens on a serving platter. Top with sliced beets, feta, walnuts and red onion. Spoon dressing over.
Thursday, February 11, 2010
Turnip Spice Cake
Okay, I confess - we aren’t all that keen on turnips. I like them alright raw, with raisins, as a snack, but take as little of the mashed turnip Thanksgiving dish as is possible while still being polite.I don’t usually advocate hiding vegetables in sweets – I think people, especially kids, should learn to like the vegetable for its own taste; but with turnip all rules go out the window.
2 ½ cups whole wheat flour
¼ tsp salt
2 tsp cinnamon
1 tsp nutmeg
¼ tsp cloves
½ cup butter
1 cup brown sugar
1 cup soured milk (if you don’t have sour milk, combine 1 T lemon juice and 1 cup milk, and let it sit for 5 minutes)
2 tsp baking soda
1 ½ cups cold mashed turnip
1 ½ cups raisins
Preheat oven to 350 F. Combine flour, salt and spices. Cream butter and sugar. Stir the baking soda into the soured milk; add to sugar mixture. Mix in the turnip and raisins. Combine with the dry ingredients. Bake in a 13 x 9 pan for 40 minutes.
Thursday, February 4, 2010
Savoy Cabbage Gratin
By The Canadian Living Test Kitchen
This makes a savoury autumn side dish alongside Bavarian-style sausages or roast turkey. It's also hearty enough to be a vegetarian main course accompanied by crusty bread and a salad.
- 1 head savoy cabbage (about 2 lb/1 kg)
2 tbsp (25 mL) butter
1 leek (white and light green parts only), thinly sliced
2 cloves garlic, minced
1/2 cup (125 mL) vegetable stock
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each pepper and groundnutmeg
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) 10% cream or milk
3/4 cup (175 mL) fresh bread crumbs
1/2 cup (125 mL) shredded Gruy? cheese
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) chopped fresh thyme, chives orparsley
In large pot or Dutch oven, melt butter over medium heat; cover and cook leek and garlic, stirring occasionally, until softened but not browned, about 10 minutes.
Add cabbage, stock, salt, pepper and nutmeg; cook, covered and stirring occasionally, until wilted, about 15 minutes.
Stir in flour; cook, stirring constantly, for 2 minutes. Stir in cream and bring to boil; reduce heat and simmer until thickened, about 5 minutes. Spread in greased 12-inch (2 L) oval baking dish.
Topping: Combine bread crumbs, cheese, butter and thyme; sprinkle over cabbage mixture. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Bring to room temperature to bake.)
Bake in 400°F (200°C) oven until bubbling and topping is golden, about 20 minutes.
Canadian Living Magazine: November 2007
For more great recipes when you're on the go, get Canadian Living Mobile!
Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visitm.canadianliving.c
Wednesday, February 3, 2010
1 medium onion, chopped
1 Tbsp butter
3 cups potatoes - cubed
3 cups turnip - cubed
1 Tbsp flour
4 cups veggie stock
sprig of rosemary
salt and pepper
2 splashes of cream
Saute onions, potatoes and turnip in the butter until onions are soft. Stir in the the flour to coat all the veggies. Add the stock along with a sprig of rosemary and simmer until veggies are tender. Just before serving, add salt and pepper to taste along with a couple of splashes of cream. Enjoy!