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Buttermilk Granola Muffins

Buttermilk Granola Muffins

Buttermilk is the secret ingredient in these moist and satisfying apple granola muffins. I was itching to try out the silicone muffin liners I picket up at IKEA a while back and it was pouring rain so it seemed like a good time to bake…

Beef Bourguignon in the Slow Cooker

Beef Bourguignon in the Slow Cooker

This Beef Bourguignon is a mishmash of recipes I looked at on the web including great options from Dinnerthendessert, Therecipecritic, and Sommelierschoiceawards (because I was using a Cab Sav). It’s a cold and rainy New Year’s Eve and I thought having something simmering in the…

Paleo Swedish Meatballs

Paleo Swedish Meatballs

These paleo Swedish meatballs are mix of Healthy Swedish Meatballs from 40 Aprons and Dairy Free Swedish Meatballs from The Castaway Kitchen. I mixed the two recipes and baked them rather than fry them.

Ingredients

  • 1 lb meatball mix (beef, pork and veal) or just ground beef)
  • 1 tsp salt
  • 1 large egg
  • 2 tsp coconut flour
  • 1 Tbsp olive oil
  • 1/2 small onion, minced
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

Method

  1. Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with baking parchment.
  2. Whisk the egg and add the coconut flour, set aside.
  3. Saute the onion in the olive oil until translucent. Set aside to cool.
  4. Mix the salt, parsley, onion powder, garlic powder, pepper, allspice and nutmeg with the cooled onion.
  5. Add the spice mixture to the egg and coconut flour and mix well.
  6. Add the meat and mix thoroughly.
  7. Roll into 1″ meatballs (wet your hands to make it easier) and place them on a the lined backing sheet as you go.
  8. Bake for 20 minutes, flipping half way.
  9. Make onion gravy, serve with lingonberry jam, or freeze for later.

Makes 24 meatballs.

Paleo Sun-dried Tomato and Turkey Meatballs

Paleo Sun-dried Tomato and Turkey Meatballs

We have a good family friend who is on a paleo diet with additional restrictions including no gluten and cow’s milk products. These sun-dried tomato and turkey meatballs from Half Baked Harvest with a little swapping here and there fit the bill. I used Chèvre…

Christmas Morning Breakfast Casserole (T’was the night before Christmas)

Christmas Morning Breakfast Casserole (T’was the night before Christmas)

T’was the night before Christmas and all through the house, not a creature was stirring…actually, not true. Me, I was stirring…eggs for this recipe. I have made Best of Bridge’s Christmas Morning “Wife” Saver in the past and am all for not having to cook…

Vegetable Strudel in Puff Pastry

Vegetable Strudel in Puff Pastry

A crisper drawer full of veggies crying to be used, puff pastry, and dinner guests, one of whom has gone vegetarian (no judgment here). What to do? I settled on making a vegetable strudel with goat cheese in puff pastry. I used this recipe from Two Kooks in the Kitchen (thanks Kooks), as a base. I left the apples out because that combo didn’t appeal to me. I also opted not to bother with the red onion and went with red pepper for colour instead. The result was delicious. I served it with a dollop of Marcella Hazan’s “internet famous tomato sauce” which added a bit of acidity to balance the sweetness of the veggies.

Note: If you are using frozen puff pasty, make sure you take it out of the freezer and defrost according to the instructions so it’s ready to use.

Ingredients

  • 1 package of puff pastry (I’m lazy and my kitchen is small, but mostly I’m lazy)
  • 1 Tbsp (aka healthy glug) of olive oil
  • 1 Japanese sweet potato, unpeeled and diced (half the good stuff is in the peel so I left it on, plus see note about lazy)
  • 1 red pepper, large dice
  • 1 yellow pepper, large dice
  • 1 sweet onion, medium dice
  • 3 cloves garlic, minced
  • 1 bunch spinach
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • fresh ground pepper to taste
  • 1 package goat cheese
  • 1 egg beaten with a little water for egg wash

Method

  1. Preheat the oven to 400 F.
  2. Prep the veggies.
  3. Add the olive oil to a large frying pan.
  4. Add the onion, sweet potato, and peppers and turn the heat to medium-high.
  5. Saute for 15 minutes or until the potato starts to soften.
  6. Add the garlic, thyme, salt, and pepper and give it a good stir,
  7. Add the spinach and saute until the spinach wilts (a couple minutes).
  8. Turn off the heat and let the veggies cool for 10 minutes.
  9. Crumble in the goat cheese and stir well to incorporate.
  10. Taste and adjust the seasonings, if necessary.
  11. Set the veggie mixture aside and prep the puff pastry (if it needs to be rolled out, roll it out to a 12″ x 14″ rectangle). I used a frozen version which was just fine.
  12. Line a baking sheet with parchment paper.
  13. Place your puff pastry on top of the paper and add a good heaping log of filling down the centre. Leave enough room on the ends to fold over the filling by about 2 inches.
  14. Use the parchment paper to fold the pastry over the filling on the short sides.
  15. Again using the parchment paper, fold over one half. Fold the other half over top and make sure you’ve got at least 1″ of overlap.
  16. Seal the dough and use the parchment paper to roll the pastry over so that the seam is face down. Centre it on the baking sheet.
  17. Beat the egg with water to make an egg wash and use a pastry brush to coat the top and sides.
  18. Cut 8 slashes into the top to allow the steam to escape.
  19. Bake in the oven 35 minutes or until the pastry is a golden brown.
  20. Remove from the oven and let cool for at least 5 minutes before slicing.

This can be baked ahead and then just reheated for 20 minutes in a 400 F oven.

Serves 4 as a main dish.

Stuffed Mushroom Caps

Stuffed Mushroom Caps

This is pretty much the recipe for Stuffed Mushrooms from Love and Lemons but I forgot the garlic and frankly, it didn’t matter. I will say these were finicky as (bad word) to put together. My pine nuts went all over the place and at…

Tomato Sauce with Bacon and Capers

Tomato Sauce with Bacon and Capers

This sauce is based on Marcella Hazan’s Tomato Sauce and simply adds bacon, dried red chilis and capers. Ingredients 2 cups tomato sauce, I used the batch that I made of Marcella Hazan’s sauce. 3 rashers of double smoked bacon, chopped 1/8-1/4 tsp dried red…

Test Drive of Marcella Hazan’s “Internet Famous” Tomato Sauce

Test Drive of Marcella Hazan’s “Internet Famous” Tomato Sauce

Tomato sauce is generally not something I bother making because you can usually pick up a pretty decent sauce on sale and I like to collect the glass jars for other food stuffs. However, this recipe popped up in my suggested reads feed and it intrigued me. It’s from an article that appeared in Epicurious entitled 16 Things Marcella Hazan Taught us About Cooking. The fact that Google knows how much I cook creeps me out but this article is worth a read for both the cooking tips and the recipe. I thought I’d give it a whirl. It couldn’t be easier and the plan is to add some dried chili flakes and some crisped bacon to make a bastardized version of Amatriciana sauce. Why not?

Basically, the recipe consists of half an onion, a large can of peeled tomatoes (I just used what was cheapest), 5 Tbsp of butter and a couple pinches of salt. Throw it in a pot, turn the heat to medium and bring it to a simmer. Turn down the heat and let it simmer for 45 minutes giving the tomatoes a mash every now and then and until the sauce reaches the consistency you like and you’re done.

Or you can just refer to Marcella Hazan’s Tomato Sauce recipe from the New York Times.

Roasted Sweet Potato with Carrots and Shallots

Roasted Sweet Potato with Carrots and Shallots

Sometimes you just have to cook up what’s in the fridge before you can justify a big grocery shop. In my veggie drawer I had a lonely sweet potato, some carrots and a couple of shallots left over from I don’t remember what. I need…