QUICKIE RECIPE: Stir-Fried Quinoa with Scrambled Eggs

Even with the best planning, we all have days where we need to produce a meal in next to no time. Fortunately, it IS possible to make a decent meal very quickly, even from scratch!

This little number makes a frequent appearance at my house when I want something hot for lunch and there are no leftovers to be had (and that's most of the time, with two teenage boys in residence!)

If you have some cooked quinoa in the fridge, you can be eating this in 10 minutes. It's a surprisingly filling meal, and would work equally well for a quick weeknight dinner. (By the way, if you *don't* have some cooked quinoa in the fridge, it's a great staple to have on hand as this is just one of many things you can whip up with it in just a few minutes! You can always freeze it if you haven't used it all up after a few days).

Here's what you've gotta do:

• Heat about a tablespoon of your favourite cooking oil/fat in a nonstick pan (I love my cast iron!) 

• Toss in half a chopped onion and half a medium grated carrot and saute for a minute or two until they soften. Throw in about 1/4 cup of frozen peas and 3/4 cup cooked quinoa; cook over medium heat, stirring frequently, until the peas are heated through.

• Season with salt and pepper to taste (add about 2 tbsp chopped fresh parsley if you have it on hand).

• Turn this mixture out onto your serving plate, getting the pan as clean as you can. 

• Put the pan back on the heat and add a small chunk of butter. Beat one or two eggs with a splash of milk; once the butter is melted and pan is hot, add eggs to pan and scramble to desired doneness. Place on top of quinoa mixture. 

• Top with a spoonful of sour cream and a couple of sliced green onions.

You're done!

How easy was that?!?

This makes one generous portion, and can easily be doubled/tripled/quadrupled to feed your desired amount of people (just adjust your pan size accordingly so you don't overfill the pan).

What's your favourite super-quick meal?

For more simple, tasty and family-friendly recipes like this one, check out my book: Cheap Appétit: The Complete Guide to Feeding Your Family for Less Than $400 a Month (While Eating Better Than You Ever Thought Possible) 

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RECIPE: Apple, Bacon & Sage Pizza

It's a fact: teenagers love pizza. And with two teenage boys in the house, there's a lot of pizza-eating capacity around here :) Fortunately, I've gotten pretty darn good at whipping up a homemade pizza, and finally have a thinner-crust dough that meets with my family's approval (if you want a more thick, chewy dough, my Whole Wheat Refrigerator Bread Dough works well!)

We've been experimenting with some more sophisticated pizza variations lately. This Apple, Bacon & Sage Pizza won rave reviews from my whole family (my husband even gasped "I think this is the best pizza you've ever made" while wolfing down his share). We've all decided we actually prefer a white sauce to the typical red sauce on our pizza, so I've been using that a lot as the base. It somehow gives an air of decadence to just about any pizza you can throw together, and takes just a couple of minutes to whip together. And since I planted sage in my garden this year, I've been looking for more ways to use it. It pairs wonderfully with the apples and bacon...and as fresh local apples are just coming into season, NOW is the perfect time to make this pizza!

So, let's get right to it, shall we?

Ingredients:
Crust
¾ cup warm water
1 tsp dry active yeast
1 tbsp sugar
1 tsp salt
1 tbsp melted butter

2 cups all-purpose flour (may use up to ½ cup whole wheat flour if desired)

cornmeal for sprinkling

Sauce
2 tbsp butter
6 sage leaves, cut crosswise into thin strips
2 tbsp flour
1 cup milk 

Toppings
6 strips bacon
2 apples, peeled and diced
1 medium onion, sliced
2-3 cups grated mozzarella cheese

Instructions:

• In a medium mixing bowl, combine the water, yeast and sugar. Let stand for a few minutes until yeast starts to foam. Add the salt and butter.

• Gradually stir in the flour until mixture forms a ball of dough. Place dough on a floured surface and knead for several minutes, adding more flour as needed, until dough is smooth and elastic.

• Place dough in a clean bowl, cover and let rise in a warm place until dough has doubled in size (about 45-60 minutes).

• While dough is rising, prepare the sauce and toppings: In a small saucepan, melt the butter over medium heat. Add the sage leaves and cook for about 3 minutes, until fragrant and softened. Add the flour, stirring to make sure it's completely coated with fat, then slowly whisk in the milk, stirring frequently until sauce thickens. Set aside.

• In a medium frying pan, cook the bacon until crisp. Set aside on a paper towel-lined plate to cool, then crumble.

• Drain off all but about 1 tablespoon of the bacon fat from the pan. Add the apples and onions and cook until tender and onions have browned slightly.

 (You're almost finished, hang in there!)

• Grease a rimmed baking sheet, then sprinkle with a thin layer of cornmeal. Place the dough on top and start stretching it out with your fingers to fit the baking sheet. To get a really good thin crust, I find using a rolling pin or a round drinking glass to press down and roll it very firmly is helpful.

• Once the crust is in place, spread the sauce over top, leaving about ½" uncovered around the edges. Spread apple/onion mixture evenly over top, then sprinkle with the crumbled bacon. Top with cheese.

• Bake at 400°F for about 20 minutes, or until crust is golden brown and cheese is bubbly. Let cool for a few minutes before cutting into squares.

Serves 4

I shared this recipe at Full Plate Thursday. 

This is just one of the many simple, delicious and inexpensive new recipes that will be featured in my October menu plans. Go HERE to find out more about them! 

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RECIPE: Curried Beef Sandwich Pockets

Summer meals should be relaxed and easy. In my house, it's a good thing if they're "make it now, grab it whenever you're ready to eat" as the boys are often off on adventures with their friends and not necessarily around to eat when Joe and I do. 

These pocket sandwiches, like my Spicy Pork Pocket Sandwiches, are a huge hit with my teenage boys. They are good to eat either hot or cold, so work well for a picnic or an on-the-road feast if you're travelling. They also freeze well, so stashing a batch in the freezer makes for an easy-to-reheat snack or meal on a day you don't have the time or inclination to cook.

We really like these paired with Cucumber & Bean Salad; they will pair nicely with just about any kind of summer salad, though - this post has a roundup of some of our favourites.

Ingredients:

1 tbsp olive oil

2 cloves garlic, minced

1 onion, chopped

1 lb ground beef

1 carrot, grated

1 zucchini, grated

½ tsp ginger

1 tsp curry powder

½ tsp salt

½ tsp pepper

1 cup plain yogurt

1 tbsp flour

1 lb bread dough - I use my Whole Wheat Refrigerator Bread Dough (or 4 pita breads, halved)

Instructions:

• In a large frying pan, sauté garlic and onion in oil until they start to soften.

• Add ground beef, carrot and zucchini. Cook until no traces of pink remain in beef.

• Add ginger, curry powder, salt and pepper.

• Stir flour into yogurt until smooth. Add to beef mixture and simmer over medium-low heat until mixture thickens.

• Divide the bread dough into 6 or 8 equal pieces (depending how big you want the sandwiches - smaller ones work well for younger kids). Roll a piece of dough out into a rectangle until it's about 1/4" thick. Spoon filling onto one half of the rectangle; fold over and crimp edges to seal. Repeat with remaining pieces of bread dough. Cut 2-3 slashes diagonally across the top of each pocket to allow steam to escape. Arrange on a parchment-lined baking sheet. Cover with a clean dish towel and let rise 20-30 minutes (you can skip this step if you're in a real hurry, the crust will just be thinner and not as fluffy). Bake at 375ºF for about 20 minutes, or until golden brown. Makes 6-8 sandwiches (If you don't want to wrestle with bread dough, spoon filling into pita pockets instead).

Serves 4

I shared this recipe at Full Plate Thursday.

 

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RECIPE: Green Pea & Lettuce Soup with Lemon Oregano French Toast Sticks

Even though the temperatures are still well below zero, I'm starting to crave spring greens in a big way - asparagus season just cannot get here soon enough as far as I'm concerned!

While it's going to be a while yet before I'm biting into a satisfyingly crunchy stalk of sauteed asparagus, I decided a green soup would be in order since it would both fulfill my craving for more greens *and* help keep me warm.

This simple soup is extremely quick and easy to make, and has a pleasant, mild flavour that even the kids should love (if you can convince them to try a spoonful of very green liquid!)

Serving Lemon Oregano French Toast on the side should help win over any reluctant family members. This was my first foray into a more savoury French toast and now I can't believe I never tried it before - it's wonderfully fragrant as it cooks up!

Ingredients:
2 tbsp butter
1 onion, chopped
1 head mild leaf lettuce (such as Bibb or Boston), thoroughly washed and coarsely chopped
2 cups chicken or vegetable stock
2 cups frozen peas
¼ cup light cream
1 tsp salt

½ tsp pepper

3 eggs

3 tbsp milk

juice of ½ a lemon

1 tsp dried oregano (or use 1 tbsp minced fresh oregano if you have some on hand)

a pinch of salt

6 thick slices of bread

1-2 tbsp butter for frying

Instructions:

• In a large saucepan, melt butter over medium heat. Add onion and cook until tender. Add lettuce and cook just until wilted.

• Add stock and peas and simmer over medium heat for about 10 minutes.

• Blend in small batches in blender until smooth (*carefully* as hot liquid has a tendency to spurt!)

• Return to saucepan and add cream, salt and pepper. Heat over medium-low heat until hot.

Now it's time to make the French toast sticks:

• In a wide, shallow bowl combine the eggs, milk, lemon juice, oregano and salt.

• Heat a cast iron or non-stick pan over medium heat; add about ½ tablespoon of butter and swirl it around to coat the pan as it melts.

• Cut each slice of bread into 3 "fingers"; dip each bread finger into egg mixture, turning to coat both sides evenly (don't dip more at one time than you can fit in your pan!).

• Cook bread fingers for about 2 minutes per side until golden brown; if slices are thick enough turn them on their sides to cook briefly as well. Add more butter to pan as needed to prevent sticking when cooking subsequent batches of French toast sticks.

Serve soup with French toast sticks on the side for dipping.

Serves 4
 

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RECIPE: Mustardy Pork with Roasted Vegetables

Pork and roasted vegetables smothered in a creamy mustard sauce? This is one of those meals that has that super-satisfying Sunday dinner taste, but is quick enough to prepare on a busy weeknight. Hurray for that on a cold, dark Wednesday night in November :)

You can easily adjust the amount of roasted vegetables to accommodate your family's appetite; just make sure you use a baking dish that's big enough to spread them in a single layer so they will roast evenly.

Ingredients:
8 medium potatoes, peeled and cut into 1" chunks
6 medium carrots, peeled and cut into 1" chunks
4 onions, peeled and cut into large chunks
1-2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 lb pork roast or chops, cut into 1" chunks
1 tbsp olive oil
1 tbsp butter
1 tbsp flour
1/2 cup light (10%) cream
1/2 cup milk
1 tbsp Dijon mustard

Instructions:

• Combine the potatoes, carrots and onions in a glass baking dish large enough to spread them in a single layer (I use a 9 x 13" pan). Drizzle olive oil over top and sprinkle with salt and pepper; turn to coat evenly.
• Roast vegetables at 425F for 30-45 minutes, or until golden brown on the outside and tender in the middle, stirring 2-3 times during cooking time.
• While vegetables are roasting, in a medium skillet, saute the pork in 1 tbsp olive oil until cooked through. Add butter and stir until melted, then add flour and stir until evenly coated with fat. Slowly add the cream, stirring to prevent lumps from forming. Add the milk and mustard and cook over medium-low heat until sauce is thickened (add more milk if it's too thick for your liking).
• When vegetables are done roasting, pour pork and sauce over top and stir until evenly combined.

Serves 4

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RECIPE: Slightly-Lighter Bacon and Broccoli Alfredo

I admit it - I've always loved Alfredo sauce (back when I was a kid and we'd go to Red Lobster, I'd almost always get the Lobster Alfredo). Even though I love it, a traditional Alfredo sauce uses heavy cream, which makes for a *really* rich dish.

My version of Alfredo sauce uses a combination of light cream and milk (plus a bit of flour to thicken it up). The bacon and broccoli are perfect flavour complements for the sauce. This dish comes together really quickly, so it's perfect for a busy weeknight meal. Serve it with a nice big salad on the side to round things out.

Ingredients:
1 lb spaghetti or fettucine noodles (you could also use a spiral pasta like rotini or fusilli)
3 tbsp butter
2 tbsp flour
1 1/2 cups light (10%) cream
1 1/2 cups milk (use whole milk if you have it on hand)
1 tsp salt
3/4 cup Parmesan cheese
8 strips bacon, cooked and crumbled
1 bunch broccoli, chopped into bite-sized bits

Instructions:

• Cook pasta in boiling water until done; drain thoroughly and return to pot.

• Steam broccoli until tender-crisp and keep warm.

• While pasta cooks, in a medium saucepan, melt the butter over medium heat. Add the flour and stir until flour is well combined with butter.

• Slowly whisk in the cream until mixture is smooth. Add the milk and salt and continue cooking over medium heat, stirring constantly, until mixture thickens. Stir in the Parmesan cheese.

• Pour sauce over pasta, stirring to coat well. Add the bacon and broccoli and mix gently until well combined with pasta. 

Serve with additional Parmesan cheese for sprinkling, if desired.

Serves 4 as a main course.

For more simple, tasty and family-friendly recipes like this one, check out my book: Cheap Appétit: The Complete Guide to Feeding Your Family for Less Than $400 a Month (While Eating Better Than You Ever Thought Possible)

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RECIPE: Moroccan Chicken and Quinoa Salad

This is officially my family's new favourite food! Even my younger son, who is lukewarm about quinoa at the best of times, gobbled this up and immediately asked me when I was going to be making it again. Traditionally, couscous would be used in this type of Moroccan dish but I really like the texture of quinoa in this type of recipe.

There's a lot to love about this dish: It's quick to prepare, it's nutrient-packed, it's naturally gluten-free for those who need that option, and it's easy to make a vegetarian version. It can also easily be made in advance and keeps well for a couple of days in the fridge. You can serve it warm or cold, so leftovers are perfect for lunch the next day.

I try to keep some shredded chicken handy in the freezer so it's extra quick and easy to make up dishes like this and another huge family favourite, my Chicken Enchiladas. When chicken legs go on sale, I will stock up and split them into thighs and drumsticks. I freeze the thighs whole for use in other dishes, and poach the drumsticks and shred them. If you've never poached chicken, it's very simple: toss the drumsticks into a large saucepan, cover with water, bring to a boil and simmer for about 30 minutes or so until the meat is cooked through. Save the cooking water - once you've shredded the meat off the bones, you can return the bones to the water and simmer for another hour or so to get stock.

This recipe makes a generous amount - enough for 4 main course servings plus 2-4 lunch-sized servings.

Ingredients:
2 cups uncooked quinoa
4 cups water
2/3 cup olive oil
juice of 2 lemons
1 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp ginger
1 tsp salt
2 tbsp honey
24 dried apricots
3 cups shredded cooked chicken
8-12 green onions, sliced

Instructions:

• Rinse and drain the quinoa, then place in a large saucepan with the water. Bring to a boil, then simmer for 10-15 minutes, until the "tails" pop out and quinoa is tender. Let stand, covered, for 10-15 minutes, then uncover and cool to room temperature.

• While quinoa is cooking, place apricots in a heat-proof bowl and cover with boiling water. Let stand 10-15 minutes, then drain thoroughly and chop apricots.

• In a medium bowl, combine the olive oil, lemon juice, cumin, paprika, cinnamon, turmeric, ginger and salt. In a large bowl or serving dish, stir together the cooked quinoa and the dressing until well combined. Gently stir in the chicken, apricots and green onions.

For a vegetarian version, substitute 3 cups of cooked chickpeas for the chicken.

For more simple, tasty and family-friendly recipes like this one, check out my book: Cheap Appétit: The Complete Guide to Feeding Your Family for Less Than $400 a Month (While Eating Better Than You Ever Thought Possible)

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RECIPE: Easy Cornbread Sandwiches

I recently saw this recipe for Cornbread Pan Sandwiches on Southern Plate and a light bulb went off in my head. What a great alternative to a standard sandwich, both to break the lunchbox monotony and to save my skin on those days when I've forgotten to whip up another batch of my Whole Wheat Refrigerator Bread Dough!

Of course I wanted to make this totally from scratch rather than using a mix (and honestly, there are so few dry ingredients that I don't think using a mix could save you more than a minute of prep time!)

There are a lot of ways you could gild the lily on this one if you feel so inclined - stir some fresh chopped herbs into the cornbread batter, or add a layer of sauteed onions between the meat and cheese, for example. I went with a very basis version here, so it's super quick to assemble when you realize at 8 p.m. that you desperately need to come up with something to pack for lunches the next morning.

Ingredients:
1 cup flour

1 cup cornmeal (I use Oak Manor organic cornmeal purchased in bulk)

1/4 cup sugar

1 tbsp baking powder

½ tsp salt

2 eggs

1 cup milk

¼ cup melted butter

 

Approximately 6 slices of ham or back bacon (if using bacon, cook before using in recipe)

About 1 cup of grated mozzarella or cheddar cheese (or you can just cut the cheese into thin slices)

Dijon mustard (optional)

Instructions: 

In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt  In a small bowl, combine the eggs, milk and butter. Stir egg mixture into dry ingredients just until moistened. 

Spread half of the batter into a greased 9" pan. Layer the ham or bacon slices over the batter, overlapping slightly. If using mustard, spread a thin layer over top of ham. Sprinkle grated cheese over top in an even layer (or, if using cheese slices, arrange them over top close to one another). Spread remaining batter over top.

Bake at 375F for 25 minutes or until golden brown on top. Cool to room temperature, then cut into 6 sandwich-sized pieces (I cut the finished panful in half in one direction, then into thirds in the other direction to get sandwiches the size pictured above).

Makes 6 sandwiches.

RECIPE: Ham & Cheese Skillet Quinoa

A couple of evenings ago I was once again reminded of how important it is to be able to cook without a recipe when you need to get dinner on the table fast and "Plan A" suddenly becomes untenable.

I had some leftover ham in the fridge that I wanted to use up. I was planning to make a ham and white bean casserole (a variation of this recipe), but right about the time I had the ham all nicely diced up, my hubby informed me he had an evening appointment at 7 p.m. (it was already after 5). Okay, not enough time to make a white sauce and bake a casserole before he has to leave. My next thought was that I'd make a ham and rice skillet dish which is much quicker to prepare. A couple minutes after that, I discovered we didn't have enough rice to make a casserole (I've been scouting out prices on organic rice in anticipation of stocking up). Oops. So now the clock is really ticking and I have to come up with a workable plan, fast!

And so this Ham & Cheese Skillet Quinoa came into being. Even though quinoa is quite a trendy food these days, I've been slow to warm up to it. Now that I've finally gotten the hang of cooking it properly, I have been experimenting with it a bit more and I have to say it's growing on me :)

So, even if you're not quite a die-hard quinoa lover yet, I think you'll like this recipe. It was enthusiastically gobbled up by all four members of my family (no leftovers!). Two key things to remember for quinoa cooking success: Rinse and drain it before cooking, and then cook until the little "tails" pop out (you'll know what I'm talking about once you see it happen).

Because I was cooking this on the fly, I didn't actually measure much of anything except the quinoa and liquid, so all measurements are approximate and flexible!

Ingredients:
 1 tbsp olive oil
1 medium to large onion, chopped
1 1/2 cups uncooked quinoa, rinsed and drained
1 1/2 cups chicken stock
1 1/2 cups water
1 carrot, grated
1 cup frozen peas
1 tbsp dried parsley
1 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper
about 2 cups of chopped cooked ham
1 cup grated cheddar cheese
1/4 cup sour cream

Instructions:
In a large frying pan, saute the onion in oil until tender. Add the quinoa, stock, water, carrots, peas, parsley, salt, black pepper and cayenne pepper. Cook over medium heat until most of liquid is absorbed and quinoa is tender and the tails have popped out, stirring occasionally to prevent sticking to the bottom of the pan. Stir in ham, cheese and sour cream and cook for a few minutes longer until cheese is melted and ham is heated through.

Serves 4-5.

Do you have a favourite way to prepare quinoa?

Want to know more about the specific food products I use and where I buy them? Check out my new "What's In My Pantry" board on Pinterest. I will keep this board updated with current information on what products we use, where we're buying them, and how much we're paying. It's a work-in-progress, and you can find it HERE.

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RECIPE: Spicy Pork Pocket Sandwiches

You all know how much I hate wasting food. This is one of my favourite ways to use up little odds and ends of leftovers (especially when it's not soup season). I almost hesitate to call this a recipe - it's more like a loose set of guidelines. You can tuck just about anything you want into these cute little sandwiches (leftover curries, stir fries and stews would all work wonderfully) and if your kids are anything like mine, they will excitedly gobble them up. There's just something about that crispy, crunchy, bready pocket that makes even the humblest leftovers seem special. I also make these when I want to stretch out a bit of leftover meat for a second meal, and I created this variation (shown above with Black Bean and Roasted Vegetable Salad) when I had some leftover pork begging to be used up.

Ingredients:

1/2 - 3/4 lb uncooked cubed pork, or finely chopped leftover cooked pork
1-2 medium onions, chopped
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp each salt and pepper
about 2 oz cream cheese, cubed
1/2 cup grated cheddar cheese
1/3 recipe (1 loaf's worth) Whole Wheat Refrigerator Bread Dough (p. 239 in my book)

Instructions:
In a medium saucepan, saute the onions and garlic in olive oil until they start to soften. Add pork and cook until onions are tender and pork is fully cooked. Add cumin, chili powder, salt, pepper, and cream cheese. Cook over medium heat until cream cheese melts. Add cheddar and stir until completely melted.

Divide the bread dough into 6 or 8 equal pieces (depending how big you want the sandwiches - smaller ones work well for younger kids). Roll a piece of dough out into a rectangle until it's about 1/4" thick. Spoon filling onto one half of the rectangle; fold over and crimp edges to seal. Repeat with remaining pieces of bread dough. Cut 2-3 slashes diagonally across the top of each pocket to allow steam to escape. Arrange on a parchment-lined baking sheet. Cover with a clean dish towel and let rise 20-30 minutes (you can skip this step if you're in a real hurry, the crust will just be thinner and not as fluffy). Bake at 375F for about 20 minutes, or until golden brown. Makes 6-8 sandwiches.

What would YOU put in a pocket sandwich?

I shared this recipe at Tasty Tuesday.

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RECIPE: Taco Platters

It's summer. It's hot. Cooking seems like too much effort - and I definitely don't want to turn on the oven unless absolutely necessary.

Taco platters to the rescue! These are so yummy that just looking at the picture makes me want to run into the kitchen and whip some up. Seriously, I always get the "best mom ever" award from my kids whenever these appear on the dinner table. And what's more, they don't even involve a lot of effort. I made this dish last week using the grass fed beef we bought from VG Meats, and it was so good I think I could eat it for dinner every night all summer long! 

This recipe is a very loose guideline, and you can substitute or add whatever toppings you have on hand and happen to be in the mood for. You could easily use refried beans or black beans to make this vegetarian (or add the beans along with the meat for an even heartier meal).

Ingredients:

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground beef
2 tbsp chili powder
1 tbsp cumin
2 tsp paprika
1 tsp salt
1/2 tsp pepper
1 tbsp cornstarch
3/4 cup water

1 recipe Zesty Cheese Sauce, made extra-thick by adding an additional tablespoon of flour (I also omit the onion and garlic as there's already enough mixed in with the beef)

1 pound bag of good quality tortilla chips (I like Que Pasa, they are an organic brand priced comparably to non-organics; the chips in the photo are their "O Canada" variety - and don't worry, the red ones are coloured with beet powder, not red dye!)

Salsa
Sour cream
Guacamole
Green onions
Other chopped vegetables as desired

Instructions:

In a medium frying pan, saute the onion and garlic in oil until onion starts to soften. Add beef and cook until no trace of pink remains. Combine chili powder, cumin, paprika, salt, pepper, cornstarch and water, stirring until well combined. Add to ground beef mixture and cook over medium heat until sauce has thickened.

To serve:

Arrange about 1/4 pound of tortilla chips on a plate. Spoon 1/4 of beef mixture on top, then pour some of the cheese sauce over top. Add remaining desired toppings. Repeat three more times to make 4 servings.

Dig in!!!

I shared this recipe at Full Plate Thursdays.

What are some of your favourite go-to meals for hot summer days?

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RECIPE: Quinoa and Zucchini Corn Cakes

I've been making some variation or other of corn cakes for years. They are a quick and easy vegetarian (a.k.a. cheap) meal that is perfect for the warmer months of the year as preparing them doesn't heat up the kitchen too much. I've been experimenting with quinoa a lot lately and decided to try adding some to these corn cakes to give them a nutrition boost. They were a lot more filling than I expected! If fresh corn is in season, it will make these extra special, but you can use frozen or canned corn if fresh isn't available.

These are great with any type of salad on the side - you can find some of my favourite spring & summer salads here. In the above photo, they are shown with my Build a Cucumber and Bean Salad.

It also occurred to me that this batter is suspiciously similar to the one I use for making hushpuppies. So, I think you could probably get away with deep frying these by the spoonful like you do with hushpuppies if you want a special treat (and with the additional of the veggies and quinoa, they'll be a lot more nutrient-dense than your average hushpuppy!)

Ingredients:
1 cup cornmeal
3/4 cup flour
1 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 cup buttermilk
1 egg
2 tbsp butter, melted
1 small onion, finely chopped
1 cup grated zucchini
1 cup corn kernels
1 cup cooked quinoa

oil or bacon fat for pan frying

Instructions:

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a medium bowl, combine the buttermilk, egg, butter, onion, zucchini, corn and quinoa. Add the buttermilk mixture to the cornmeal mixture, stirring gently just until combined.

Heat about a tablespoon of oil or fat in a large frying pan (I like to use my cast iron skillet for these). Pour about 1/4 cup of batter into pan for each corn cake. Cook until they start to form bubbles on top; flip and cook another minute or two, or until golden brown on second side.

Serve with salsa and sour cream.

Makes about 3 dozen corn cakes.

RECIPE: Pork with Cabbage, Apples and Onions

With all this mild weather we've been having, my thoughts have definitely been turning to asparagus. Unfortunately, despite the fact that spring is in the air, it will be a while yet before we see any local asparagus. In the interim, I have been trying to find new ways to use that trusty frugal winter vegetable staple: cabbage.

I've made this recipe several times now and it's been eaten very enthusiastically by all members of my family. The apples and onions really take away any bitter edge the cabbage may have and it doesn't have that overly "cabbagy" taste or smell that can happens with some cabbage-intensive dishes. This is also a great way to use up any apples that might have gotten a bit too soft or onions that are starting to sprout.

This a a very flexible recipe and the suggested amounts are just a rough guideline, so feel free to use a bit more or less of any of the ingredients!

Ingredients:

3/4 - 1 pound cubed pork roast
1 tbsp butter
3 medium onions, sliced
3 apples, chopped
3-4 cups sliced or chopped cabbage
1/4 cup light cream
salt and pepper to taste

Instructions:
In a large frying pan, brown the pork in butter. Add the onions, apples, and cabbage and cook over medium heat, stirring frequently, until pork is fully cooked and cabbage is tender. Add cream and salt and pepper to taste; simmer a few minutes longer and serve.

We like this served over rice or Coconut Rice (p. 199 in my book).

Serves 4-6.

Want more tasty cabbage recipes? Try these:

African-Style Vegetable Stew (vegetarian; p. 161 in my book)
 Colourful Cabbage Salad (p. 207 in my book)

RECIPE: White Chili

We all love chili around here, and it's such a quick and easy meal that it appears on our menu quite often! Although my Black Bean Chili is a family favourite, I wanted to mix things up a bit by bringing a white chili into the rotation. This recipe is what I came up with, and it was a definite hit at my dinner table..

I always cook up big pots of dried beans and freeze them in 1 1/2 cup portions so I have them ready to go for meals like this. If I happened to have a fresh jalapeno pepper kicking around, I might mince it up and toss it in with the onions and garlic to give this an extra kick.

My Garlic and Cheddar Biscuits make a great accompaniment to this dish!

Ingredients:

1 medium onion, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1-2 cups chicken stock
meat from 5-6 cooked chicken thighs or drumsticks, shredded
3 cups cooked white beans (such as navy beans)
12 oz can of corn, drained
1 tsp cumin
1/2 tsp chili powder
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

Instructions:
In a deep-sided skillet or large, heavy-bottomed saucepan, saute the onions and garlic in butter until tender. Add the flour and stir until well coated with fat.

Slowly add the milk, stirring constantly to prevent lumps from forming. Add 1 cup of chicken stock, chicken, beans, corn, and seasonings. Cook over medium heat, stirring occasionally, for 20-30 minutes to allow sauce to thicken and flavours to blend. Add more chicken stock if necessary to get sauce to desired consistency.

Serves 4-6.

I shared this recipe at Friday Favorites.

RECIPE: Sausage and White Bean Casserole

I don't know about you, but at this time of year when the days are dark and chilly and filled with a million and one holiday-related activities, a comforting home-cooked casserole is just what I need at the end of the day.

I created this Sausage and White Bean Casserole when I was fiddling around with ingredients I had on hand earlier this week. It tasted even better than I expected and was a huge hit with my family. I think even reluctant legume eaters would enjoy this dish, as it doesn't taste "beany" at all, just creamy and flavourful! It would be great to tote along to any holiday gathering.

Ingredients:

6 Italian-style sausages, cooked and diced

3 cups cooked white beans (or two cans, rinsed and drained)
1 medium onion, chopped
2 cloves garlic, minced
1 red pepper, diced
2 tbsp butter
2 tbsp flour
1 cup chicken stock
1 cup milk
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp dry mustard
3/4 cup bread crumbs
1/4 cup Parmesan cheese
2-3 tbsp olive oil or melted butter

Instructions:
In a medium saucepan, saute the onion, garlic and red pepper in butter until soft. Sprinkle flour over vegetables and stir until well coated with fat. Slowly add the stock, stirring contantly. Add the milk and continue stirring until sauce thickens. 

Add oregano, salt, pepper, paprika, dry mustard, beans and sausage. Pour into an 11 x 7 inch baking dish.

In a small bowl, combine the bread crumbs and Parmesan cheese. Add the olive oil or butter and stir until crumbs are evenly coated. Sprinkle evenly over top of casserole.

Bake at 375F for 25-30 minutes or until hot and bubbly and golden brown on top.

Serves 6. 
I shared this recipe at Full Plate Thursday and Frugal Food Thursday.

RECIPE: Black Bean Chili

We recently enjoyed a week of summer-like weather here in Southern Ontario (our Thanksgiving weekend was apparently the nicest weather we've had for that holiday in 50 years!) Today the weather's snapped back to more typical fall temperatures, and there's a lot of rain in the forecast for the next several days. In other words, it's perfect soup and stew weather!

One of our favourite meals in the cooler months is Black Bean Chili. In fact, I make this so often I can't quite believe I haven't shared the recipe here yet, but somehow I've never gotten around to it!

This recipe is easy to customize to your own family's preferences. It can be made vegetarian by omitting the ground beef, and the level of spiciness can be controlled by adjusting the amount of chili powder. If you prefer more tomato texture, you can use a 28 can of diced tomatoes plus 2-3 tbsp tomato paste in place of the crushed tomatoes (you will probably need to add less water as well).

Ingredients:

1 medium onion, chopped
2 cloves garlic, minced
1 medium red pepper, diced
1-2 tbsp olive oil
3/4 -1 lb ground beef
3 cups cooked black beans
1 cup crushed tomatoes
1 cup water
12 oz can of corn, drained
1 tsp cumin
2-3 tsp chili powder
1 tsp salt
1/2 tsp pepper

grated cheddar cheese, sour cream and chopped avocado for topping (optional)

Instructions:

 In a large, heavy bottomed-saucepan or deep skillet, saute onion, garlic and red pepper in olive oil until they start to soften. Add ground beef and cook until no trace of pink remains.

Add black beans, tomatoes, water, corn, cumin, chili powder, salt and pepper. Simmer for 20-30 minutes, adding more tomatoes and/or water as needed to get desired consistency.

Ladle into bowls and top with cheese, sour cream and/or avocado as desired.

Serves 6-8.

I shared this recipe at Full Plate Thursday. 

RECIPE: Peach & Salsa Baked Beans

Photo by Suat Eman/FreeDigitalPhotos.net

My family loves baked beans and I'm sure glad they do! They are such a simple, filling and inexpensive meal. I'm always looking for a new "twist" on the standard to keep things interesting.

I make an apple and bacon baked bean dish in the winter. Now that peaches are in season, I was inspired to do a summery version of that recipe, and Peach & Salsa Baked Beans was born. They were a big hit around here, so I hope your family will love them, too!

Note: This recipe calls for 6 cups of cooked white beans. I cook large quantities of dried beans and then freeze them in 1 1/2 cup portions, as that's roughly the amount in one can of drained beans. Using cooked-from-dried beans is much cheaper than buying canned, but if you don't have any cooked beans on hand, you can use 4 cans of drained white beans instead.

Ingredients:

6 cups cooked white beans (such as navy beans)
8 slices bacon
2 medium onions, coarsely chopped
4-6 peaches, peeled and chopped
1 tbsp Worcestershire sauce
2 tsp dry mustard powder
1 1/2 tsp salt
1 tsp pepper
1/2 cup brown sugar
1/2 cup molasses
3/4 cup salsa
1/4 cup ketchup

Instructions:
Place the beans in a large casserole or bean pot. Cook the bacon until crisp, reserving drippings. Saute the onion in the bacon drippings until it starts to soften; add peaches and cook about 5 minutes or until very tender.

In a medium bowl, combine Worcestershire sauce, mustard powder, salt, pepper, brown sugar, molasses, salsa and ketchup. Crumble bacon and add to mixture, then stir in peaches and onions. Pour over beans, stirring gently until well combined. Add 1-2 cups of water, to just barely cover beans (amount of water will depend on size and shape of baking dish you're using). Stir again to blend water into sauce.

Bake at 375F for 1 1/2-2 hrs or until sauce has thickened and a crust has formed on top of beans.

Makes 6-8 servings.

I shard this recipe at Recipe Swap Thursday, Full Plate Thursday,  Frugal Food Thursday, Fat Camp Friday and Friday Favorites.

RECIPE: Chicken Enchiladas

These enchiladas have several steps and are a bit of a production; they are SO worth the effort though. Ever since I created this recipe, it’s been one of my family’s favourite meals. The chicken can be poached and shredded a day or two in advance, and the flour tortillas and tomato sauce can also be made ahead if you're going to use homemade versions. If you’ve got all the different components ready to go, the enchiladas can be assembled quickly.

Ingredients:

5-6 chicken thighs or drumsticks

2 tbsp butter

1 onion, diced

2 cloves garlic, minced

2 tbsp flour

1 ½ cups milk

1 tsp cumin

½ tsp each salt and black pepper

1/8 tsp cayenne pepper

2 cups tomato sauce (I use the same homemade sauce I use in my Baked Pasta)

1 tsp chili powder

1 tsp cumin

2-4 tbsp water

six 10” flour tortillas (I use my homemade Whole Wheat & Flax ones)

1½ cups grated cheddar cheese

Instructions:

Poach the chicken by putting the chicken pieces in a large saucepan and covering with water. Bring to a boil, then simmer for 30-45 minutes, until cooked through. Leaving the poaching liquid in the pot, remove the chicken to a plate to cool. Once the pieces are cool enough to handle, shred the meat off the bone with your fingers or a fork. Return the bones to the pot with the poaching liquid, adding more water to fill the pot if necessary. Bring back to a boil then simmer for an hour or so to make stock (the stock isn’t needed for this recipe, so reserve it for another use later on).

While the chicken is poaching, in a medium saucepan, simmer the onion and garlic in butter until tender. Add the flour and stir until well coated with fat. Slowly add the milk, stirring constantly. Add cumin, salt, pepper, and cayenne and continue stirring until sauce thickens. Add shredded chicken and simmer for a couple of minutes longer.

Mix together the red sauce, chili powder, cumin and water (you want the sauce to be a bit thinner than you’d use for pasta).

To assemble the tortillas, place 2-3 large spoonfuls of chicken mixture in the middle of each flour tortilla, add a couple spoonfuls of red sauce and a sprinkle of cheese (reserve half of the grated cheese for the top of the enchiladas). Roll up tightly and place in a greased 9 x 13” baking pan.

Once all the tortillas are filled, pour the remaining red sauce over the top of the enchiladas, then sprinkle with the reserved cheese.

Bake at 375°F for 25-30 minutes, until heated through and cheese is hot and bubbly.

Serves 6 

I shared this recipe at Recipe Swap Thursday, Full Plate Thursday, Frugal Food Thursday, the Grocery Cart Challenge, Fat Camp Friday and Friday Favourites. 

RECIPE: Lemony Chicken & Spinach Pasta

It'll be a while yet before we'll be eating fresh spinach from our garden (the nighttime temperatures are still dipping well below zero degrees Celsius, so I won't be planting anytime soon!). Still, this dish says "spring" to me, even though it's easily enjoyed year-round. It's best to have all the ingredients prepped and ready to go, as this dish comes together quickly once you start cooking.

Ingredients:

1/2 lb uncooked spaghetti noodles
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
meat from about 5-6 uncooked chicken thighs or drumsticks, cut into 1/2" pieces
4 oz cream cheese, cubed
1/2 cup light cream (milk will do if you don't have any on hand)
1/4 cup Parmesan cheese
juice and zest of 1 lemon
1/4 cup fresh basil, chopped, or 2 tsp dried
1 tsp salt
1/2 tsp pepper
1 bunch spinach, chopped
extra Parmesan cheese for sprinkling

Instructions:
In a large pot of boiling water, cook pasta until tender. Drain.

While pasta is cooking, saute the onion and garlic in oil until they start to soften. Add the chicken pieces and cook until no traces of pink remain. Add the cream cheese and cook for a couple of minutes until it starts to melt. Add the cream, Parmesan, lemon, basil, salt and pepper and simmer for a few minutes until cream cheese is completely melted and sauce is smooth. Add the spinach, cover, and simmer for a few minutes until spinach melts. Toss sauce with cooked pasta and serve immediately with extra Parmesan on the side for sprinkling.

Hungry for more pasta? Try these dishes:
Spicy Chickpea Pasta
Thai-Style Peanutty Pasta
Italian-Style Baked Pasta
Cheesy Mac & Beef Skillet
Spinach & Parmesan Pasta Bake

I shared this recipe at Tasty Tuesday, Full Plate Thursday, Recipe Swap Thursday, Frugal Food Thursday, Fat Camp Friday, the GCC Recipe Swap, Friday Favorites and This Week's Cravings.

RECIPE: Fish Au Gratin with Honey-Orange Roasted Root Vegetables

My younger son loves fish, so I'm always looking for different ways to serve it. It's not something I grew up eating, so I have to experiment a bit more than usual. This recipe was a big winner and the roasted vegetables are a satisfying companion to this dish. I roast the vegetables first because they take much longer to cook, then lower the oven temperature and put the fish in for the last 20 minutes of cooking time.

To make the fish:

Ingredients:

1 – 1½ lbs whitefish fillets

2 tbsp butter

1 onion, chopped

2 cloves garlic, minced

2 tbsp flour

2 cups milk

½ tsp each salt and pepper

¾ cup grated cheddar cheese

½ cup breadcrumbs

Instructions:

In a medium saucepan, sauté onion and garlic in butter until tender. Add flour and mix until well coated with fat. Slowly add milk, stirring constantly. Add salt and pepper and continue to stir until sauce has thickened.

Put a few spoonfuls of sauce in the bottom of an 11 x 7” baking dish. Arrange fish fillets over top. Pour remaining sauce over fish, spreading evenly to completely cover. Sprinkle cheese on top of sauce, then sprinkle breadcrumbs over top of cheese.

Bake at 400°F for 18-20 minutes, or until fish flakes easily with fork.

Serves 4.

To make the roasted vegetables:

Ingredients:

6-8 cups root vegetables (carrots, potatoes, sweet potatoes, onions, parsnips) peeled and cut into 1” chunks

3 tbsp olive oil

3 tbsp orange juice

1 tbsp honey

½ tsp ginger

½ tsp poultry seasoning

1/4 tsp cumin

1 tsp salt

½ tsp pepper

Instructions:

In a large baking dish, arrange the vegetables in a single layer. In a small bowl, combine the oil, orange juice, honey, ginger, poultry seasoning, cumin, salt and pepper. Pour over the vegetables, turning to coat evenly. Roast at 425°F for about 45 minutes or until vegetables are tender, stirring halfway through cooking time.

Serves 6. 

I shared this recipe at Tasty Tuesday, Full Plate Thursday, Recipe Swap Thursday, the GCC Recipe Swap, Fat Camp Friday, Friday Favorites and Seasonal Sunday.