Apples with Creamy Caramel Dip

1 8oz package of cream cheese
3/4 cup brown sugar
1/2 to 2/3 cup crushed Skor bar (about 4-5 bars)
caramel (for drizzle)
6 Granny Smith apples
lemon juice (for drizzle)

Bring cream cheese to room temperature and blend with brown sugar.
Spread mixture on a large platter.
Sprinkle mixture with crushed Skor bars.
Drizzle platter with caramel.
Core and slice apples and drizzle with lemon juice.

Pretending to be healthy

Yet another story from last year's pre-Christmas party:

Mel, our fitness and health conscious friend opted to bring dessert for the potluck/get-together. It was really great: sliced apples with an insanely yummy creamy caramel dip. How can you go wrong with anything that has cream cheese and Skor bars in it? And how did healthy Mel manage to not devour the entire thing before getting to the party?

After filling myself up with dessert, I promptly forgot to ask Mel how to make it until a few weeks ago when colleague asked me about a similar dish. So I finally emailed Mel to ask. The recipe was so simple, Mel quickly tapped it out on her BlackBerry – not even waiting to get home. 

Marinara Sauce

This basic marinara sauce can be added to ground meat, vegetables, lasagna or meatballs.

• 4 tbsp olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup white wine
• 1 28oz can tomatoes
• 1 5-1/2 oz can tomato paste

1. Heat olive oil on medium and fry onions and garlic until translucent.
2. Add basil, oregano, thyme, pepper and salt and mix for one minute.
3. Add wine and stir for another minute.
4. Add tomatoes and tomato paste, stir and let simmer for 30 minutes.
5. Puree with a hand blender.

Balls in the meat aisle

With some leftover white wine from a big dinner, I was itching to make a marinara with wine. The bonus day off work (Family Day in Ontario) gave me the opportunity to prepare a meal in advance for later in the week.

I managed to find some turkey meatballs at the grocery store so there was no doubt about what I'd be making, until Meredith put the kybosh on spaghetti for dinner (she says it's a taste thing, I think it's Itironophobia (fear of spaghetti). So meatball marinara with penne it is!

Lugao with Chicken (Filipino Congee)

• 2 tbsp oil
• 1 medium onion, chopped
• 8 cloves garlic, minced
• 1 square inch of ginger root, julienned
• 1/2 kilo chicken,cut into bite-sized pieces
• 2 tbsp fish sauce (patis)
• 1 cup rice
• 1 tbsp glutinous rice (optional)
• 6 cups water or chicken stock
• optional additional chopped vegetables (broccoli, carrots, peas)
• 2 stalks green onion, chopped
• lemon juice

1. Fry onion in oil over medium heat until translucent.
2. Add garlic and fry for an additional 2 minutes.
3. Add ginger and fry for an additional 2 minutes.
4. Add chicken and fish sauce and simmer (covered) for 5 minutes, stirring occasionally.
5. Add the rice, stir and let the rice absorb any liquids for 3 minutes.
6. Add water or stock and bring to a boil. Reduce to medium-low and let simmer for 30 minutes, until chicken and rice are fully cooked. Stir occasionally to ensure rice doesn't stick to the bottom of the pot.
7. Add optional vegetables and simmer for an additional 15 minutes.
8. Serve in bowls garnished with green onion, fish sauce and lemon juice.

Endless Potlucks

After the holidays, my colleagues were inspired to bring some leftovers to work. When we ran out of leftovers, "just bring more food" became the answer. Over the course of two weeks, we started off with some maki rolls; then even more maki rolls; then we needed to add some roasted chicken in case we were still hungry, and it all climaxed at a lunch with a garden salad, roasted chicken, channa masala, and an amazing Filipino congee. It took another week to get the recipe for the congee, but it was worth it.

Roasted Vegetable Soup

• 1 large potato, peeled, cubed
• 1 sweet potato, peeled, cubed
• 1 acorn squash, peeled, cubed
• 3 carrots, peeled, cut in 1-inch chunks
• 2 parsnips, peeled, chopped
• 2 red bell peppers, quartered
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups water
• salt and pepper

1. Preheat oven to 375F
2. In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
3. Spread in single layer on a large cookie sheet.
4. Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
5. Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
6. Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.