Archive for March, 2013

Also from Robin’s lunchtime cooking class.

1 butternut squash
1 t oil
1 red onion
1 Tb fresh ginger, grated
2 ripe pears, peeled and chopped
4 c chicken stock or veg broth
1 t salt
2 tsp brown sugar
1 tsp red curry paste
1 can coconut milk
Preheat oven to 375, cut squash in half, scoop out seeds, bake until soft (45 min). Let cool, then scoop out flesh.

Saute onion until tender, add ginger and curry paste, stirring often, 1 min. Add stock, squash, pears, salt and sugar Bring to a boil, simmer 15 min.
Puree, bring to a simmer, add coconut milk, cook until reheated.

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Asian Soup

 Robin got this great recipe from chef Kyle Brandt who was doing a lunchtime cooking class at her work.  It was a hit at home.
3 c chicken broth
3 c water
1 Tb soy sauce
3 c coarsely chopped bok choy
shiitake mushrooms, sliced
3 Tb fresh ginger, peeled
3 Tb minced garlic
2 Tb green onions
2 Tb cilantro
1 lb cooked diced chicken breast
2 t sesame oil
1/4 lime juice
Bring broth, water and soy sauce to a boil.
Divide all other ingredients and place into 4 bowls, pour broth over ingredients in bowls, add a few drops sesame oil and lime juice/wedges to season soup.
We also add rice noodles (soaked separately) and the beauty of the soup is everyone can add/remove ingredients they don’t like.
We’ve also added bean sprouts and chopped broccoli.


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This came from Pauline also and she says, “I know I know I am a thief from Canadian Living! Here is another one. Don’t be intimidated by the word risotto it is not that time intensive to make.”

8 oz (227 g) hot Italian sausages or mild Italian sausages
2 garlic cloves, minced
1 onion, chopped
1 zucchini, chopped
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt and pepper
1-1/2 cups (375 mL) short-grain Italian rice
3-1/2 cups (875 mL) chicken stock
1 tomato, chopped
1/4 cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley

Remove casings from sausage. In large saucepan, cook sausage over medium-high heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.

Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat, stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to coat.

Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, Parmesan and parsley.


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Pauline’s kids loved the fish this way. She served it with green beans.

1 tsp (5 mL) fennel seeds
1/4 cup (60 mL) minced fresh parsley
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) grated lemon rind
1 large clove garlic, finely minced
1-1/2 lb (680 g) trout fillets, with skin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 lemon wedges or lemon slices

Using mortar and pestle or bottom of heavy pot, crush fennel seeds. In small bowl, combine fennel seeds, parsley, oil, lemon rind and garlic.

Pat fish dry; sprinkle with salt and pepper. Place fish, skin side down, on parchment paper–lined or greased baking sheet; rub top with parsley mixture. Roast in 350°F (180°F) oven until fish flakes easily when tested, about 8 minutes.


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