I absolutely love roasting fruits with my vegetables. As September comes, the fruits and vegetables that are in season work really well for roasting together. I love the fact that there are so many produce in season, there is no excuse to not buy local right now and cooking with fresh ingredients. Instead of adding canned or premade juices to a roast, I’ll sometimes just throw in certain fruits, like figs, to get the same effect and then remove them before eating. This recipe is great for gatherings, leftovers, or Sunday dinners!
1 Yellow Pepper cut into large pieces
1 Yellow Onion cut into large pieces
1 Apple peeled and chopped
2 Red Pears chopped
1 Beetroot peeled and chopped
2 Carrots chopped
Springs of thyme and oregano
Salt and Pepper
Place all the ingredients in a roasting pan with the whole chicken on top. Cover and cook at 350F.
After 25 minutes, remove the cover and cook until the skin is nice and crisp and chicken is cooked through.
A finished roast has a temperature of 165F (73C)
Sometimes, Sundays are required to have hearty, not-so-healthy, delicious breakfasts. This is a favourite and is super easy to make. In Ireland, Boxty is such a large part of their culture, there have been poems created about the dish. It is a type of potato pancake and is great for dinner or breakfast. With maple syrup, sour cream and green onions, or even ketchup and hot sauce.
Boxty on the griddle,
and boxty on the pan,
The wee one in the middle,
Is for Mary Ann.
Boxy on the griddle,
Boxty on the pan,
If you can’t bake boxty,
Sure you’ll never get a man.
1lb of peeled potatoes
1/4 tsp of baking powder
1 cup of flour
1 cup of buttermilk
Boil half of the potatoes and when soft, mash them. The other half can be grated. Add both together into a mixing bowl. Add the rest of the ingredients and mix.
Cook your sausages. I cook mine in the oven.
Get out your frying pan and melt in some butter. Pour in the batter, as if you’re making pancakes. make whatever size you want but don’t make them too thick. Flip them after 3-5 minutes. When it is browning and the batter is half way cooked through.
Serve with your favourite toppings and serve right away with your sausages!
Feelin’ a little fancy? Try something new and impress everyone in minutes. Can’t fail with a recipe like this. My mother-in-law brought these sea scallops back from the East Coast for me and they definitely were what made this recipe so great!
Marinate scallops for 20 minutes in:
Salt and pepper
On high heat, fry the scallops in butter, each side for only minutes. Depending on their size.
Salt and pepper
Toss and serve altogether. I served this on a bed of peeled carrots!
Protein!!! Amazing meal, especially for those soon to be cool evenings
I rubbed the chicken with:
I cooked at 350 until down and golden brown
Can of black beans
Can of six-bean blend
2 minced garlic cloves
1 tsp of red wine vinegar
1/4 cup of chicken broth
2 tsp of Dijon mustard
1 bay leaf
In a pot, with bean ingredients, heat over medium until hot. Remove bay leaf
Serve together with toast and a side salad if you want.
Fabulous summer dinner idea!
I like this because of the colour and also the fact that it is a light meal for those hot summer days. A combination of salad and rice noodles with flavourful beef. This recipe is so versatile as well, making it vegetarian by using tofu or egg, changing the protein to chicken or shrimp. Also, vegetables can be any leftovers you have in your fridge!
Thinly slice a 1lb flank steak and marinate for approximately 5 hours. Give or take, depending on your schedule… or do it overnight!
3 tablespoons of fish sauce
2 tablespoons of lime juice
grated thumb of ginger
2 minced garlic cloves
2 tablespoons of brown sugar
Chop up a cucumber, lettuce, green onions, and shred 2 carrots and lemon basil (or regular basil)
Boil the rice noodles and sear the meat so it is cooked to your liking (we like rare!)
1 tablespoon of fish sauce
Lime juice of one lime
1 tablespoon of honey
1 tsp of garlic powder
Pour over the noodles and put everything else over the noodles after that.
Checkout under the “Creating” section of my blog to see my tips on how meal planning for the week can be easy and budget friendly!
More ‘How To’ articles to come! Keep reading and follow!
Soon to come:
How to involve your children and spouse while cooking
How to become more familiar with your local grocery store, market and staff
If I could… I’d eat traditional Huevos Rancheros everyday. The guacamole annnd cheese and eggs… beans… corn tortillas. Like really it’s a dream on a plate. But since I have the metabolism of a snail, I must alter things to make them healthier yet still delicious! I mean there is nothing that can replace that Rural Mexico favourite but this sure comes close!
So since I do like local fresh ingredients and ’tis the season for the best kinds…. this recipe is made up of local Canadian seasonals, hence the name.
OK! So, try this delicious recipe… add some morning coffee, even some hot sauce and enjoy!
1 kale leaf chopped
1/4 yellow onion chopped
1/4 of chicken broth
thumb of grated cheese of choice (I used Okra cheese)
Local farm egg
Whole grain tortilla bread
In a frying pan, heat the chicken broth and add in the kale and onion. Allow this to slightly warm and push it over so it covers one half of the pan.
Crack an egg in the other half of the pan and cover to steam the vegetable mix and the egg until the egg is cooked over-easy (or how you like it). This will take 1-1.5 minutes.
Lay the tortilla on the plate and put the vegetable mix over the tortilla, followed by the egg and then grated cheese.
This recipe is a little bit different from the traditional tomato tart. It is better!!
This is great for picnics, lunch, dinner, leftovers, entertaining, making ahead…. the solution to so many problems. Addicting!!
Dough (can be used for any type of pie and fail-proof!):
1.5 cups of flour
4.5 oz. of butter cubed and cold
pinch of salt
Mix into crumbs
3 tablespoons of cold water
Mix into dough
Roll out dough and into a greased pie plate using the sides of the plate to hold in the deliciousness!
Preheat the oven to 425F
Spread on the bottom of the uncooked pie shell:
1 layer of Dijon mustard
Chopped fresh sage
1 layer of sliced tomatoes (sliced fairly thin) … approximately 2 tomatoes
Drizzle with EVOO
Chopped thyme over the top
Grate Gruyere cheese over the pie
salt and pepper for taste
Drizzle honey over everything
Bake for 30 minutes
I am a new fan of cabbage rolls. I have some weird issue with rice mixed with tomato sauce but I have figured out this great recipe that I think anyone will enjoy. Great for the kids, great for leftovers, and great for traveling to a potluck or given to another family. Comfort food at its finest but made with no canned goods and reduced grease.
1 lb of extra lean ground beef
4 garlic cloves
1 cup of cooked brown rice
1/4 chopped yellow onion
2 large tomatoes
2 red peppers
1.5 tsp Balsamic vinegar
For the stuffing:
Mix together ground beef, rice, 2 garlic cloves, chopped thyme, chopped onion
Put the whole head (with the bottom core cut off) in boiling water and then slowly pull layers off. This makes it easier to get pieces without breaking them and now they’re soft and easy to use.
For the Sauce:
Preheat oven to 400F and put in the red peppers whole. Roast them until they are very soft and slightly browning.
In a blender:
Put in the tomatoes quartered, the red peppers with the stems pulled off, balsamic vinegar, 2 gloves of garlic, salt, pepper
Preheat oven to 375F
Stuff the cabbage, put all into a baking dish and pour the sauce over and cover with parchment paper or tin foil. Bake until soft. Approximately 35 minutes.
In a pinch and have last minute company for dinner? Or you need a quick recipe to make to bring to a dinner? This never fails.
Ingredients all in a bowl:
Cut up two cucumbers
Fresh Summer Savory (or any fresh herb you have around the house)
1/2 a red onion chopped
1 tsp of sugar
1/4 cup of white wine vinegar