Grilled Vegetable Pasta Salad

Guest Chef: Mom

For the last Friday of a vacation week, we were heading to my parents for lunch and relaxing on their patio. A couple days earlier, my mom had called me, very excited about a recipe she saw for a pasta salad in the Toronto Sun. Not wanting to ask why on earth she was reading the Sun, I asked her about the recipe and it sounded great. She prepared it for the Friday lunch.

The salad tasted great. The flavour mostly comes from both roasted and picked vegetables. My mom was especially excited about the recipe because it's very easy to prepare ahead of time. The vegetables can be roasted a day or two in advance and refrigerated, and the rest of the salad comes together quite easily. Mom also switched things up a bit and used roasted garlic (and more garlic than the original recipe stated) and was more liberal with the balsamic vinegar (but she didn't remember how much more liberal).

Although the recipe calls for some parmesean cheese for garnish, I actually think that adding 1/2 cup feta cheese immediately before serving would really do the trick. Not having any feta on hand, we weren't able to try it.

Grilled Vegetable Pasta Salad

• 1 red onion, sliced
• 2 zucchini, cut lengthwise into thick strips
• 8 stalks asparagus, ends trimmed
• 1 250g package cremini mushrooms, cleaned and quartered
• 1 tbsp olive oil
• 1 tsp dried thyme
• salt
• pepper
• 1 package (500g) rotini pasta
• 1 medium jar (340ml) marinated artichokes, drained and roughly chopped
• 3 roasted red peppers, skinned and cut into strips
• 4 cloves roasted garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup sliced pimiento-stuffed olives
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/3 cup chopped fresh parsley
• 2-3 basil leaves, chopped
• 1/4 to 1/2 cup feta cheese (optional)

1. Preheat oven to 400-degrees and line a large cookie sheet with parchment paper.
2. Toss onion, zucchini, asparagus and mushrooms in olive oil, salt and pepper and transfer to cookie sheets.
3. Grill the vegetables in the oven for 5 minutes, turn and continue grilling for another 5 minutes until tender and crispy
4. Remove vegetables from oven and let cool. Roughly chop vegetables and transfer to a container if preparing in advance. Cook pasta until al dente following the package directions, rinse and drain.
5. When ready to serve, in a large bowl, toss pasta, grilled vegetables, artichokes, roasted peppers, garlic, tomatoes, olives, oil, vinegar, parsley, basil and feta cheese and serve.

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Shakshuka (Israeli Eggs Poached in Spicy Tomato Sauce)

During Passover, my family tends to eat lots of eggs. Mostly because eggs are in just about everything during Passover. But this particular meal wasn't inspired by that. Instead, it was inspired by a tweet I made earlier that week.

I'd been wanting to make Shakshuka for months, but I never had an incentive. And things were busy. When the tweet went out, Meredith saw it and hinted that I should consider it for dinner that week, and the wheels started turning.

As a Passover dish, it's excellent (well, if you serve it with matza instead of pita, slightly less excellent), as it's tasty and full of protein. I'd say that it's one of those dishes that could easily be served as breakfast, lunch, or dinner.

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Shakshuka (Israeli Eggs Poached in Spicy Tomato Sauce)

by Daniel Saraga June 15, 2011

Shahshuka is an excellent lunch or dinner, served with warm pita and Israeli salads.

Ingredients

1/4 cup olive oil3 jalapeno peppers stemmed, seeded, and finely chopped1 onion, chopped5 garlic cloves, minced1 tsp ground cumin1 tbsp paprika1 can diced tomatoes5 eggs1/2 cup feta cheese, crumbled1 tbsp parsley, chopped

Instructions

1. Heat oil in a deep pan over medium-high heat. 2. Add peppers and onions and stir occasionally for six minutes. Onions should be soft and slightly browned. 3. Add garlic, cumin, and paprika, stirring frequently for 2 minutes.4. Add diced tomatoes and liquid, reduce heat to medium and simmer for 15 minutes, stirring occasionally. 5. Reduce to medium-low, stir and make five wells in the thick sauce. 6. Crack eggs over wells, cover and cook for about five minutes, until yolks have set.7. Baste the eggs with tomato sauce using a small spoon and sprinkle feta and parsley.

Details

Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Yield: 3-4 servings

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No-fry Salmon Patties with Creamy Dill Sauce

Right before Passover, mom wanted us to stop by for supper. She found a recipe she thought we'd like - baked salmon patties. I helped out, documented things and took pictures.

These patties turned out fantastic. Crispy on the outside and super-tasty. I'll never want a pan-fried salmon patty again. Yes, these ones use a tub of cream cheese (if you include the sauce), but it's totally worth it.

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No-fry Salmon Patties with Creamy Dill Sauce

by Rochelle Saraga May 6, 2011

These salmon patties are a tasty alternative to pan-fried salmon patties.

Ingredients

250g dill-flavoured cream cheese, at room temperature1 egg1/4 cup sweet onion, minced2 tsp dried parsley1 tbsp lemon juicefrom 1 lemon, lemon zest2 cans salmon2 tbsp relish or minced dill pickles1/4 cup breadcrumbs1 cup panko breadcrumbs1/4 cup margarine or butter, melted3 tbsp milk

Instructions

1. Preheat oven to 400-degrees.2. Line baking tray with parchment paper.3. Mix half of the cream cheese with the egg, green onion and parsley.4. Add half the lemon juice and zest, salmon relish and 1/4 cup breadcrumbs, and mix well.5. Refrigerate for 30 minutes.6. Combine panko bread-crumbs and butter.7. Roll 1 tbsp balls of salmon mixture and coat in butter-breadcrumb mix.8. Place balls 1” apart on baking sheet and flatten slightly with a fork.9. Bake for 10 minutes on each side - until browned.10. While baking, whisk remaining cheese, remaining lemon juice, zest and milk together for the sauce.

Details

Prep time: 40 mins Cook time: 20 mins Total time: 1 hour Yield: 36 patties

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Loaded Mashed Potato Casserole

Relaxing with our friends

In late September the temperature suddenly dropped. Meredith still liked it cold in the house and I was freezing. It was going to be a busy week between band practice, Meredith's evening out with friends, our final "caring for baby" class and my parents dropping by for Meredith's birthday.

We spent the weekend cleaning, fixing, building, sorting and anything else you could think of around the house. By Sunday evening, the house was chilly and friends were stopping by for some hot tea. Tea turned into dinner, to my delight.

It was time for comfort food. Specifically, time to break out a version of the mashed potato casserole recipe I had recently found. Although the original recipe listed it as a side dish, chock full of cheese, bacon and creamy goodness, it's really a meal in one bowl (aside from my obligatory salad). The four of us pretty much finished the entire dish, with a little snack set aside for a midnight snack or lunch the following day.

Loaded Mashed Potato Casserole

• 6 cups potatoes, hand mashed
• 1/2 cup milk
• 1 package (250g) cream cheese, softened
• 1 cup sour cream
• 2 tsp dried parsley
• 1 tsp garlic salt
• 1/4 tsp ground nutmeg
• 1 cup extra old Cheddar cheese
• 12 slices bacon, cooked and crumbled

1. Preheat oven to 350-degrees.
2. In an electric mixer, beat potatoes, milk, cream cheese, sour cream, parsley, garlic salt and nutmeg until mixture is smooth.
3. Transfer mixture into a 13x9 casserole dish, sprinkle on Cheddar and bacon.
4. Cover and bake for 30 minutes.
5. Bake for an additional 5 minutes uncovered.

(Based on Easy to be Gluten Free's recipe)

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Meatball (Kefta) Tajine

meatballs

• 1/2 kilo ground lamb and/or chicken
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1/2 tsp ground cumin
• 1/2 cup onion, peeled and finely chopped
• 1/4 tsp cayenne pepper
• salt to taste
• 3 tbsp olive oil

Sauce

• 2 medium onions, finely chopped
• 2 cloves garlic, chopped
• 1 green bell pepper, seeds removed and chopped
• 1 small bunch parsley, chopped
• 1 small bunch cilantro, chopped
• 2 tbsp fresh mint, chopped
• 1 can tomatoes, drained and chopped
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• pinch saffron, steeped in 1 oz hot water
• 1/2 lemon, thinly sliced
• 1/4 tsp cayenne pepper
• 1 tsp salt

1. Combine the ingredients for the meatballs in a large bowl and roll into1-inch balls.
2. In a dutch oven (or tajine), heat 2 tbsp oil on medium, brown the meatballs in batches and set aside (reserve oil).
3. Add onion, garlic and green pepper and saute until onion is translucent (about 10 minutes).
4. Reduce to medium-low. Add parsley, tomatoes, cumin, black pepper, cinnamon, saffron, lemon juice, cayenne pepper and salt, cover and let simmer for 30 minutes for the sauce to thicken.
5. Add cilantro and meatballs and simmer, uncovered for 15 minutes.
6. Serve on saffron-infused cous-cous or rice (for gluten-free).

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Beef Braised in Guinness

Photo by Jo-Anna of A Pretty Life in the Suburbs. Jo-Anna
made this recipe as her Secret Recipe Club assignment for
March 2012.

Cleaning off the front of my fridge (layers of notes, photos, magnets and drawing), I found a recipe that I've had for several years.

An undisclosed number of years ago, I went out with some cousins for drinks. I had a little too much, but the pub was great. It was the fist time I'd been to Fionn MacCool's on the Esplanade. The entertainment was a couple of guys playing an acoustic guitar and a fiddle. All heck broke loose when they started playing Guns n' Roses -- it was fantastic!

Anyway, while we were drinking, we ordered a big basket of fries. The waxed paper lining came with a recipe for Beef Braised in Guinness. That recipe has been on my refrigerator ever since -- actually prepared only once in a blue moon.

Beef Braised in Guinness

• 4-1/2 lb (2kg) rib beef trimmed and cubed
• 4-5 tbsp flour
• cooking oil
• 4-5 garlic cloves
• 1 lb (450g) onion, thinly sliced
• 1 pt (560ml) light beef stock
• 1/2 pt (280ml) Guinness
• 2 tbsp red wine vinegar
• 3 tbsp brown sugar
• 2 tbsp mustard, prepared
• 1/4 tbsp cloves, ground
• salt
• pepper
• bouquet garni (parsley, thyme, bay leaf)

1. Preheat oven to 325-degrees F.
   
2. Cover beef cubes in flour.
3. Heat oil and brown beef in several batches, followed by garlic and onions, removing all to an ovenproof dish.
4. Add remaining ingredients, bring to a boil on stove top, then cover and place in oven.
5. Cook until meat is tender, about 60-90 minutes.

Serve with boiled potatoes and buttered carrots.

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Baba Ghannouj (Roasted Eggplant)

• 1 medium-sized eggplant
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• sea salt to taste
• 3 tbsp tehina
• 2 tbsp olive oil
• chopped parsley for garnish

1. Puncture eggplant and bake at 450F for 45-50 minutes, turning once.
2. Remove the eggplant pulp and set aside.
3. Quickly puree lemon juice, garlic and salt in food processor.
4. Add tehina and olive oil and puree again.
5. Add eggplant pulp and puree until smooth.
6. garnish with parsley.

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Moroccan Eggplant Salad

• 1 large eggplant
• 1 tsp cumin seeds
• 1 small red onion, chopped (1/4 cup)
• 1 tbsp red-wine vinegar
• 1 tsp sugar
• 2 tbsp extra-virgin olive oil, divided
• 2 tbsp chopped flat-leaf parsley, divided

1. Preheat oven to 450 degrees.
   
2. Pierce eggplant and roast on a pan for 45 minutes.
   
3. While eggplant is roasting, toast cumin in a dry pan over medium heat, stirring occasionally, until fragrant and dark brown. Let cool and grind with a mortar and pestle.
   
4. Remove flesh from roasted eggplant, discarding skin and stem; mash the eggplant with a potato masher.
   
5. Toss eggplant flesh with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
   
6. Serve drizzled with remaining oil, parsley and cumin.

(Original recipe by Ruth Cousineau on Epicurious)
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Perogies

Student life in Peterborough, Ontario was a frugal one. We didn't often hang out at pubs and clubs, opting to take turns hosting dinner parties instead. The booze was cheaper and, more often, the food was decent.

I didn't realize how much time I had on my hands when I was a student. Class was over by lunchtime on Friday and if it was my turn to host, I had all afternoon to cook.

One of the more memorable dinner parties I attended was Giles Grierson's big perogie party. Giles found the recipe on the sleeve of a Rythm Activism record sleeve. I think he actually quadrupled the recipe because of the number of people attending.

Making the perogies was quite the production. We started in the early afternoon and weren't finished until late in the evening. Aside from the massive amounts prep work involved, the recipe called for copius amounts of vodka which we assumed was meant for the chefs during preparation. While we did control ourselves, the alcohol surely contributed to the amount of time it took us to prepare the meal.

Perogies

Ingredients for perogi dough

• 3 cups flour
• 1 tsp. salt
  
• 1/2 cup milk
  
• 1/2 tsp. vegetable oil
  
• 1 egg, beaten
  

Ingredients for stuffing (makes enough for 4-6 guests)

• 8 medium sized potatoes, peeled, boiled and mashed
• 1 grated large onion
• 500 grams cottage cheese
• 300 grams of sharp, old cheddar, grated
• an equal amount of milder cheese, grated
  
• 3 or more heads of garlic, peeled and chopped finely
  
• a handful of either chopped dill, or 2 tablespoons of dried dill
  
• 1 tsp ea. salt and pepper
  

Ingredients for perogie sauce

• 6 or more onions peeled, diced
• 2 or more heads [Dan: no, that's not a typo] garlic peeled, cut finely
• 1/4 pound of butter
• big handful of fresh, chopped parsley or a handful of chopped green onions
• 1 tsp each salt and pepper

Preparation

Mix flour and salt. Combine egg, milk and water, gently stir into flour mix. Knead 3-4 minutes, make 6 balls of dough. Flour rolling surface, then roll out dough to approximately 1/16 to 1/8" thickness. Cut into 3-4" squares.

Meanwhile, combine all the stuffing ingredients in a big ball, and season to taste. Don't be afraid of lots of garlic - it's good for you.

Begin boiling a large pot of water, add a teaspoon salt, a teaspoon oil.

Preparing the sauce

Brown the onions and garlic in the butter and then add remaining sauce ingredients and simmer.

Stuff the perogies: hold a dough square in the palm of one hand, wet to joining sides of it with your finger, add about 1 teaspoon of stuffing in the middle, the fold the dough dry corner to wet corner to form a triangular "hat" and pinch the two sides shup firmly. Lay the stuffed perogies gently on a tray keeping them seperate from each other, then add to boiling water, about 10 at a time, stirring gently 3-5 minutes, until they float to the surface. They're ready.

Back to the sauce: coat a good sized casserole dish with a bit of sauce, then alternate layers of perogies and sauce.

While perparing the perogies, don't hesitate to toast major accomplishments regularly with a coderate shot of vodka, followed immediately with a chaser of hot tea.

Serve perogies with sauerkraut, sour cream, mushrooms, pickles, tomatoes, and fresh bread. Dessert should be something light.

Refreshments

• 1 bottle for every two guests of either Polish, Ukranian, or Russian vodka, chilled.
• 1 pot of black tea.

(recipe found on a Rythm Activism record sleeve)
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Lemon Chicken Tajine with Olives

There's something about tajine dishes that have such a wonderful flavour. I've made tajines with tomato bases and others with olives, herbs and onions. Lemon Chicken Tajine with Olives is the latter, and also the first tajine dish I ever made on my own.

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Lemon Chicken Tajine with Olives

by Daniel Saraga April 24, 2009

This gluten-free Moroccan tajine uses sliced lemons, olives and saffron for a unique flavour that won't be forgotten.

Ingredients

1/2 tsp ground ginger1/4 tsp ground cumin1/4 tsp paprika1 tsp cinnamon1 pinch saffron, infused in 1-2 tbsp waterto taste sea saltto taste black pepper1 whole chicken, cut up and skin removed1/4 cup olive oil2 medium onions, thinly sliced1 garlic clove, minced1 bunch parsley, minced (approx 3/4 cup)1 bunch cilantro, minced (approx 3/4 cup)3-1/2 cups chicken broth1/2 lemon, thinly sliced1 cup green or black pitted olives

Instructions

1. Cover the chicken in a mixture of ginger, cumin, paprika, cinnamon, saffron, salt and pepper.2. Brown chicken in a deep pan with olive oil for 2-3 minutes. Remove chicken and set aside.3. Fry onions and garlic for 2-3 minutes. Add parsley and cilantro. Add chicken and stock and bring to a boil.4. Reduce heat to medium and simmer (covered) for 30-45 minutes.5. Remove chicken and set aside, then reduce the remaining sauce for 10 minutes.6. Add lemon and olives and simmer sauce for another 10 minutes.7. Add chicken and simmer for five minutes.Serve with couscous or rice (for gluten-free).

Details

Prep time: 15 mins Cook time: 1 hour 15 mins Total time: 1 hour 30 mins Yield: 4 servings

Adapted from a USENET news post from rec.food.recipes available via http://groups.google.ca/group/rec.food.recipes/browse_thread/thread/83cf1cd9c695e316

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Chicken with Olives and Peppers

The above photo used 1 kg cut up chicken
(bone-in) and 1 pint cherry tomatoes

My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights).

It's easy because it's one of those everything in one pan and in the oven dishes; the prep time is minimal (minus the waiting for the oven time) as well as the cleanup.

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Chicken with Olives and Peppers

by Daniel Saraga April-24-2009

My Chicken with Olives and Peppers recipe has become a standard for dinner parties and the holidays. I always keep it in my back pocket for occasions when dinner is with a friend or family member who doesn't eat cilantro (one of my favourite flavours for Friday nights).

Ingredients

• 10 chicken breasts
• 5 tomatoes, sliced
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 yellow pepper, sliced
• 1 can pitted olives, drained and rinsed
• 5 cloves garlic, chopped
• 1/2 cup cilantro or parsley, chopped
• 2 cup chicken stock
• 1 lemon, sliced
• to taste salt and pepper

Instructions

1. Preheat oven to 450-degrees.2. Place all ingredients in a roasting pan and cook uncovered for an hour.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 10 servings

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