Spinach Stuffed Chicken Breasts

 

Spinach Stuffed Chicken Breasts

Juicy, cheesy, and full of flavor, this Spinach Stuffed Chicken is the perfect keto-friendly dinner. Each serving has 3.2g net carbs and a whopping 47g of protein, making it a satisfying weeknight meal that's both healthy and indulgent.

Ingredients

 

4 medium chicken breasts, boneless and skinless
8 ounces (226.8 g) frozen chopped spinach, thawed and drained
1/4 cup (59.15 ml) butter, divided
4 garlic cloves, minced, divided
Salt and pepper
1/2 cup (118.29 ml) whole milk ricotta
1/2 cup (118.29 ml) shredded mozzarella
1/4 cup (59.15 ml) grated Parmesan
1/2 tsp (0.5 tsp) paprika

Directions:

Preheat the oven to 350ºF. Squeeze as much moisture as possible out of the spinach. 

In a medium bowl, combine the spinach, ricotta, mozzarella, Parmesan, and 2 cloves of the minced garlic. Season with salt and pepper and mix well to combine.

Using a sharp knife, slice each chicken breast horizontally through the center, but don't cut all the way through. Open each breast like a book.

Stuff each chicken breast with 1/4 of this mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.

Heat a large ovenproof skillet over medium heat. Add the butter to the pan and let melt. Once hot, add the remaining garlic and then add the chicken breasts. Cook until golden brown on the outside, about 3 to 4 minutes per side.

Place the entire skillet in the oven and cook until the chicken reaches 165ºF on an instant read thermometer, about 20 minutes.

Want to prep your stuffed chicken breast ahead of time? No problem!       Proceed through Steps 1 to 3.      Then refrigerate the chicken breasts for up to 8 hours before cooking. Be sure to cook thoroughly and make sure the breasts AND the filling reach an internal temperature of at least 165ºF.

Asparagus Soup With Lemon and Parmesan

                                                      

                                Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes rich, yet it's made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.  Serves 4 to 6

Ingredients:

 2 bunches asparagus (about 2¼ pounds/1 kg), bottom ends trimmed
 3 tablespoons unsalted butter
 2 medium yellow onions, chopped
 3 cloves garlic, peeled and smashed
 6 cups low-sodium chicken broth
 1 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons freshly squeezed lemon juice, from one lemon
 1/2 cup shredded Parmigiano-Reggiano
 Handful fresh herbs, such as thyme, dill or basil (optional, for garnish) 
Directions
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch (13-mm) pieces.

Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.

Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them—this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.

Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.  Serves 4 to 6

Lentil-Mushroom Bolognese

The Best Lentil-Mushroom Bolognese

This vegetarian version is simmered slowly, in layers, allowing the flavors to develop at each level. The result is a hearty, satisfying and deeply flavorful sauce that even the staunchest meat-eaters will love. 

If you have time, make a double batch and freeze the extra for another time.

Ingredients:

1 tbsp (15 mL) olive oil
6 tbsp (90 mL) unsalted butter, divided
1 small onion, diced small, about 1/2 cup (125 mL)
1 medium-large carrot, diced small, about 3/4 cup (175 mL)
2 small celery stalks, diced small, about 3/4 cup (175 mL)
1 pkg (227 g) cremini mushrooms, trimmed, finely diced
1 large clove garlic, minced
1 cup (250 mL) red lentils, picked over, rinsed
3 tbsp (45 mL) tomato paste
3/4 cup (175 mL) milk
1/8 tsp (0.5 mL) freshly grated nutmeg
3/4 cup (175 mL) dry, fruity red wine
1 can (398 mL) diced tomatoes
1 1/2 cups (375 mL) vegetable broth
1/2 to 1 tsp (2 to 5 mL) sugar
Salt and freshly ground pepper to taste
1 1/2 tsp (7 mL) balsamic vinegar
1 lb (455 g) dried rigatoni
Freshly grated Parmigiano-Reggiano for serving
Directions:
Heat olive oil and 3 tbsp (45 mL) butter in a large pot over medium
heat. Add onion. Cook, stirring occasionally, until translucent, about
5 minutes. Add carrot, celery, mushrooms and garlic. Cook, stirring
occasionally, until lightly browned, about 8 to 10 minutes.

Stir in lentils and tomato paste. Cook, stirring often, until darkened
and well combined, 1 to 2 minutes. Stir in milk and nutmeg. When it
starts bubbling, reduce heat to maintain a gentle simmer. Cook,
stirring occasionally, until milk has evaporated, about 5 minutes.

Add wine. Cook, stirring occasionally, until evaporated, about 8
minutes.

Stir in tomatoes and broth. Raise heat to high. When it comes to a
boil, reduce heat to medium- low. Cover and simmer, stirring
occasionally, until vegetables and lentils are very tender, 20 to 25
minutes. Remove lid, stir in 1/2 tsp (2 mL) sugar, and season with
salt and pepper. Simmer, uncovered, for 5 minutes more. Stir in
vinegar. Taste and adjust seasonings. Add remaining 1/2 tsp (2 mL)
sugar, if necessary.

Bring a large pot of salted water to a boil. Cook rigatoni according to
package directions, drain and stir into sauce along with remaining 3
tbsp (45 mL) butter. Serve with Parmesan cheese.  Serves 4 to 6

Asparagus Cooked In Cream And Parmesan

Asparagus Cooked In Cream And Parmesan

This rich, cheesy side dish cooks the asparagus directly in the sauce for a simple one-pan wonder. It can easily be adjusted and tossed with pasta for Asparagus Alfredo (recipe follows). Serves 4 as a side dish

Ingredients:
1 lb (455 g) asparagus, tough ends trimmed, bottom third peeled (if needed)
3/4 cup (175 mL) whipping cream
Salt to taste
1/3 cup (80 mL) finely grated Parmesan
1/2 tsp (2 mL) fresh lemon juice
1 tbsp (15 mL) finely sliced chives
Freshly ground pepper to taste

Directions:
In a lidded pan large enough to accommodate all the asparagus in one layer, place asparagus, cream and salt. Bring to a boil, cover and reduce heat to maintain a gentle simmer. 

Cook until asparagus is al dente, 2 to 3 minutes. Uncover and continue cooking until asparagus is tender, another 5 minutes.  Gently stir in Parmesan and lemon juice. Sprinkle with chives and pepper. Serve immediately.  

Serves 4 as a side dish

Asparagus Alfredo
Use recipe above, but increase cream to 1 cup (250 mL) and Parmesan to 1/2 cup (125 mL). While asparagus is cooking, boil 1 lb (455 g) fresh tagliatelle noodles in salted water. 

When asparagus is done, transfer to a serving platter, leaving sauce in pan. Drain pasta and toss in the cream sauce with 2 tbsp (30 mL) salted butter. Place noodles on top of asparagus. Sprinkle with chives, pepper and more Parmesan.
Serves 4

Croque Monsieur Casserole A Croque Monsieur

Croque Monsieur Casserole 

A Croque Monsieur

France’s grilled ham and cheese topped with béchamel—is the perfect sandwich for a casserole treatment. We changed things up by using turkey in the sandwiches for some holiday feels, then topped it all with a cheesy mornay sauce. It’s a glorious lunch or brunch dish best served with a green salad and cornichon (small pickled cucumber).  

Serves 6 to 8

Ingredients:

Mornay Sauce
2 tbsp (30 mL) unsalted butter
3 tbsp (45 mL) all-purpose flour
1 3/4 cups (425 mL) whole milk 
1/4 cup (60 mL) heavy cream
1/4 tsp (1 mL) salt
Freshly ground black pepper
1 cup (250 mL) coarsely grated Gruyère
1/2 cup (125 mL) finely grated Parmesan
1/4 tsp (1 mL) freshly grated nutmeg

Sandwiches
16 slices white sandwich bread, crusts removed
2 tbsp (30 mL) Dijon mustard, divided
8 thin slices deli turkey
3 cups (750 mL) coarsely grated Gruyère, divided
Thyme sprigs and sage leaves to garnish (optional)

Directions
For the mornay sauce, place butter in a medium saucepan over medium heat. Once melted, add flour and whisk to combine. Cook 1 minute. Gradually whisk in milk, heavy cream, salt and pepper.

Bring to a boil, then reduce heat to maintain a very gentle simmer. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat. Gradually whisk in Gruyère, Parmesan and nutmeg until cheeses have melted into sauce.

Preheat broiler on high.  Place bread on two broiler-proof baking sheets. Working one sheet at a time, broil on upper rack until golden brown, about 1 minute per side. (Watch the entire time!) Turn off broiler.

Preheat oven to 350°F (177°C).   To make sandwiches, spread Dijon mustard on half of toasts. Cut each slice of turkey in half, then fold each half in half and layer on top of Dijon on bread slices, overlapping to fit. Top each with 1/4 cup (60 mL) grated Gruyère cheese. Top with another piece of toast and press to adhere.

Ladle 1 cup (250 mL) mornay sauce into the bottom of a large 12-cup (3-L) casserole dish. Layer sandwiches in dish, overlapping slightly. Top with remaining mornay sauce. Use back of a spoon to spread sauce evenly over sandwiches. Sprinkle with remaining 1 cup (250 mL) Gruyère.

Bake on middle rack until sauce is bubbling, 15 to 20 minutes. Turn on broiler and broil, watching closely, until cheese is golden brown, about 2 minutes. Remove from oven and sprinkle with fresh herbs, if using.

Garlic Fingers With Pine Nuts and Parmesan

Garlic Fingers with Pine Nuts and Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. Serves 2 to 4
Ingredients:
2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
Directions:
Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.

Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.

In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.

Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.

While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired. Serves 2 to 4

Fancy Meatball Tarts

                                                      

                        Fancy Meatball Tarts
Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano.

Ingredients:
1 egg
1/4 cup (60 mL) milk
1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs
1 lb (455 g) ground beef
1/2 tsp (2 mL) dried leaf thyme
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
Generous pinch of allspice (optional)
1/2 cup (125 mL) finely grated Parmesan
1/4 cup (60 mL) finely chopped green onion tops
9 sheets frozen phyllo pastry, thawed
1/3 cup (80 mL) melted butter
3/4 cup (175 mL) jellied cranberry sauce
Chopped green onions or tiny basil leaves for garnish (optional)

Directions:

Preheat oven to 400°F (204°C).

For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes.

Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix.

Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells.

To prepare pastry, heat oven to 350°F (177°C).

Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches.

Heat jellied cranberry sauce in microwave just until it starts to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan.

If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired.   Makes 30 tarts

Pepperoni Ragu & Fried Polenta

  

Pepperoni Ragu & Fried Polenta

A good ragù usually takes a half-day of bubbling away to concentrate flavors, but you’re hungry and don’t have time for that. Layering lots of punchy fennel seed, pepperoni and toasty fried Parm, one on top of the other, in a killer tomato sauce is the answer. You can find prepared polenta in tubes at most grocery stores.

Ingredients:

2 tsp (10 mL) fennel seed
1/2 sweet onion, peeled with root end intact
2 tbsp (30 mL) olive oil
5 cloves garlic, chopped
3 oz (85 g) pepperoni, finely chopped
1/4 cup (60 mL) finely grated Parmesan
8 oz (225 g) medium ground pork
1/2 cup (125 mL) milk
1 can (398 mL) chopped or crushed tomatoes, or tomato pulp
Salt and freshly ground black pepper
1 tube (1 kg) prepared traditional polenta
Salt and freshly ground black pepper
4 tbsp (60 mL) olive oil, divided, plus more as needed
3/4 cup (175 mL) ricotta
2 tsp (10 mL) oil-preserved Calabrian chopped chilies
Directions:
For the ragù, crush fennel seeds in a mortar and pestle or by using the side of a chef’s knife. Grate the onion coarsely using a box grater set over a bowl. Set both aside.

Heat oil in a large skillet with a tight-fitting lid over medium heat. Add garlic and fry until golden, about 1 minute. Add onion and its juices and fry until dry but not browned. Stir in the pepperoni, Parmesan and fennel seed. Continue to cook, stirring frequently, until mixture is sticky and cheese smells toasty, about 5 minutes.

Crumble pork overtop and stir to combine. Fry until no longer pink, breaking up meat with a fork as you go.

Pour milk over, add canned tomato, and 1/2 tsp (2 mL) salt. Stir and bring to a boil. Reduce to low, cover and simmer 40 minutes or until very thick. Keep warm.

For The Polenta:  Meanwhile, using a serrated knife, cut polenta into 10 equal-size disks. Season both sides with salt and pepper. Heat 2 tbsp (30 mL) oil in a large, nonstick skillet over medium-high. Fry polenta, working in batches and refreshing oil if necessary, 4 to 5 minutes per side or until golden. Remove to a platter.

Season ricotta with salt and pepper to taste. Combine remaining 2 tbsp (30 mL) oil with chilies.

Spoon an equal amount of ragù over each polenta round. Divide ricotta between them and drizzle everything with the chili oil. Serve warm.   

Serves 10 as an appetizer, or 4 to 5 for lunch

Lobster Thermidor Burger

Lobster Thermidor Burger

Classic lobster thermidor is reimagined as a luxurious burger with a lobster-shrimp patty, two cheeses and a divine brown butter-tarragon mayo. Made from 18 herbs and spices, Old Bay is a famous seasoning blend from Maryland that really makes shellfish sing.

Ingredients:

1/2 lb (225 g) shrimp, peeled, deveined
1/2 cup (125 mL) panko breadcrumbs
2 tbsp (30 mL) finely chopped chives
1 egg
1 tbsp (15 mL) sour cream
1 tsp (5 mL) Keen’s mustard or other English mustard
1 tsp (5 mL) brandy 
1 tsp (5 mL) Old Bay seasoning
1 lb (455 g) cooked lobster meat, cut into 1/2-inch (1-cm) chunks
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) dried tarragon
1 tsp (5 mL) finely grated lemon zest
1/2 tsp (2 mL) ground black pepper
Canola oil for cooking
1/2 cup (125 mL) grated Gruyère
1/4 cup (60 mL) grated Parmesan
4 brioche buns, halved
4 leaves bibb or leaf lettuce, trimmed to fit bun

Directions: 

Place shrimp in bowl of food processor and pulse until a paste forms, about 30 seconds. Transfer to large bowl, fold in breadcrumbs, chives, egg, sour cream, mustard, brandy and Old Bay until thoroughly mixed. Add lobster and mix until just combined. Form into four equal patties to fit buns. Cover and refrigerate for at least 1 hour, but no more than 8 hours.

Place butter in a small saucepan over medium heat. Cook until brown and foamy, about 3 minutes. Cool 2 minutes. Combine brown butter, mayonnaise,  tarragon, lemon zest and pepper in medium bowl and stir to combine. Cover and refrigerate until ready to serve, up 1 week.

Heat a film of oil in a large ovenproof, nonstick frying pan over medium-high heat. Add burgers and reduce heat to medium. Cook until well browned  and an internal temperature of 165°F (74°C) is reached, about 3 minutes per side.

While burgers are cooking, preheat broiler on low.

When burgers are done, combine Gruyère and Parmesan and divide evenly over burgers. Place frying pan under broiler until cheese is golden brown, about 2 minutes. Remove from oven.

Toast buns and spread mayo mixture on both sides. Top with burgers and lettuce. Serve immediately.  Serves 4

 

 

Cheddar-Stuffed Mushrooms With Wild Rice Crunch

Cheddar-Stuffed Mushrooms With Wild Rice Crunch

Much like popcorn, wild rice can be popped, though perhaps not quite as dramatically. Exposed to dry heat in a skillet, they pop and split, modestly exposing their white interiors, and toast to a deliciously nutty flavour. Give them a whirl in a spice grinder, toss them with melted butter and chopped pecans and you have a seriously tasty topping to an already more-ish stuffed mushroom, a terrific side to simply prepared steak or chops.  Serves 6

Ingredients:
¼ cup (60 mL) wild rice
¼ cup (60 mL) chopped pecans
¼ cup (60 mL) butter, divided
Salt and freshly ground pepper
6 large portobello mushrooms
8 oz (250 g) mixed mushrooms, roughly chopped
1 leek, white and light green part only, thinly sliced
1 clove garlic, finely chopped
2 tbsp (30 mL) flour
1 cup (250 mL) milk
2 tsp (10 mL) miso
1 cup (250 mL) coarsely grated old cheddar
3 green onions, chopped
2 tbsp (30 mL) Japanese soy sauce
2 tbsp (30 mL) neutral-flavour oil such as grape-seed or safflower
⅓ cup (80 mL) coarsely grated Parmesan
Directions:
Heat a skillet with a tight-fitting lid over medium heat; add rice, cover and, shaking pan from time to time, pop and toast rice, about 2 minutes. (The amount of moisture in rice will determine how much the rice opens. The grains should be distinctly split and smell nutty.) Cool to room temperature and grind to a powder in a spice grinder. Turn out into a small bowl; add pecans. Melt 2 tbsp (30 mL) butter and pour over rice mixture. Stir to combine, season with salt and pepper and set aside.

Remove stems from portobello mushrooms; roughly chop and add stems to chopped mixed mushrooms.

Preheat oven to 425°F (220°C).

Melt remaining 2 tbsp (30 mL) butter in a large skillet over medium. Add leek and cook for 4 minutes, stirring, until wilted. Stir in garlic and mixed mushrooms, season with salt and pepper; cook for 8 to 10 minutes or until mushrooms are tender and pan is dry. Sprinkle flour over and stir to combine. Add milk and miso; continue to stir until smooth and thickened, about 2 minutes. Remove from heat, stir in cheese and green onions.

Combine soy and oil; brush it over both sides of portobello caps and arrange, hollow-side up, on a baking sheet. Divide cheese mixture between caps, then add Parmesan, then the wild rice mixture. Bake for 25 to 30 minutes or until portobellos are tender and cheese is golden at edges. Let stand for 10 minutes before serving. Serves 6

Serve a Pinot Noir

Ribolita

Ribolitta

This classic Tuscan vegetarian stew is the perfect dish for cold winter nights. Patiently cooking the vegetables builds a lot of flavours, so it’s best to make this on the weekend when you have the time and save it for an instant weeknight dinner. Cut the rind from your Parmesan and add to the broth (or start saving them in your freezer—they add amazing umami richness to slow-cooked soups).

Ingredients:

1/2 cup (125 mL) olive oil, plus more for brushing on bread
1 1/2 cups (375 mL) chopped onion
1 1/2 cups (375 mL) chopped carrots
1 1/2 cups (375 mL) chopped celery
1 large bunch green Swiss chard, about 1 1/4 lbs (565 g), stems removed and chopped, leaves cut into bite-size pieces
2 tbsp (30 mL) chopped garlic
3/4 tsp (4 mL) chilli flakes
1 tsp (5 mL) dried rosemary
1 can (796 mL) Italian plum tomatoes, strained (reserve liquid)
6 cups (1.5 L) water
1 can (540 mL) white kidney beans, drained, rinsed
1 Parmesan rind
1 bay leaf
Salt and pepper
6 thick slices of Italian country bread
1 large garlic clove, halved
Freshly grated Parmesan cheese and chopped parsley for serving

Directions:

Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-low heat. Add onion, carrots and celery, and sauté, stirring occasionally, for 15 minutes or until vegetables are softened. Add chard stems and sauté for 5 minutes longer.

2. Add garlic, chilli flakes and rosemary, and sauté for 1 minute or until fragrant. Turn heat to medium-high. Add strained tomatoes and cook, stirring with a wooden spoon to break up chunks, for 5 minutes or until tomatoes begin to caramelize and stick to the bottom of the pot. Add tomato liquid, water, beans, Parmesan rind and bay leaf, and bring to a boil. Add chard leaves, return to a boil, then turn the heat down to low. Cover pot, leaving the lid slightly askew, and simmer gently for 45‑minutes or until soup is flavourful. Season with salt and pepper. Cool and refrigerate soup if not serving immediately. Discard bay leaf and Parmesan rind before serving.

3. Preheat broiler to high and place rack about 6 inches (15 cm) from the top element. Lightly brush both sides of bread with olive oil and place on a rimmed baking sheet. Broil (watching carefully) for 30 seconds to 1 minute per side or until golden. Rub each toasted slice with a cut side of garlic clove. Cut slices in half.

4. Serve soup topped with toasted bread and a shower of Parmesan and parsley.   Serves 6

 

Seared Scallops With Basil-Pineapple Risotto

Seared Scallops With Basil-Pineapple Risotto

There’s just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it’s important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you’ll be hard pressed to go without it ever again. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is your dish. 

Ingredients

2 cups pineapple juice 

1½ cups vegetable broth

3 tablespoons unsalted butter

⅓ cup minced yellow onion

1 tablespoon minced garlic

1¼ cups uncooked Arborio rice

¾ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

3 tablespoons minced fresh basil

1 pound sea scallops

2 tablespoons vegetable oil, plus more as needed

½ cup microgreens, for serving

Direcctions:

Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

Divide the risotto among serving plates and top with the scallops.

Garnish with microgreens and serve.  Serves 4

Prep Time 10 minutes  Total time  1 hour.

Parmesan Toast With Mushroom Fricassee

 

Parmesan French Toast with Mushroom Fricassée

French toast without maple syrup, you say? Topped with woodsy stewed mushrooms, this crisp, cheesy pain perdu is 100 percent savoury. If the bread slices are much bigger than 4 inch (10 cm) square, either trim them down or use 6 slices and serve 1½ pieces per person.
Ingredients:
Mushroom Fricassee
½ oz (15 g) dried porcini mushrooms
½ cup (125 mL) boiling water
2 tbsp (30 mL) unsalted butter
1 lb (455 g) mixed mushrooms, sliced
Salt and freshly ground pepper to taste
½ cup (125 mL) heavy cream
Parmesan French Toast
4 large eggs
1 tbsp (15 mL) Dijon mustard
¾ cup (175 mL) whole milk
½ cup (125 mL) finely grated Parmesan
1½ tsp (7 mL) chopped thyme
Salt and freshly ground pepper to taste
8 slices day-old good-quality white sandwich bread, about 4 inches
(10 cm) square and ½ inch (1 cm) thick
6 tbsp (90 mL) unsalted butter, divided
Finely sliced chives to garnish

Directions:

For the mushroom fricassée, combine porcini and water in a small bowl. Let stand 20 minutes. Remove porcini and squeeze dry. Rinse porcini in sieve under running water. Squeeze dry, roughly chop and set aside. Carefully decant porcini broth, leaving sediment behind, and reserve.

Heat butter in a large frying pan over medium-high heat. When the butter is sizzling, add mixed mushrooms and salt. Cook, stirring occasionally, until lightly browned and tender, 7 to 8 minutes. Add porcini and reserved broth. Cook until most liquid has evaporated, about 1 minute. Add cream and simmer until thickened to a saucy consistency, about 1 minute. Season with pepper and remove from heat. 3 For the French toast, preheat oven to 200°F (100°F). Line a baking sheet with parchment paper.

Whisk eggs and Dijon in a large mixing bowl until Dijon is fully incorporated. Whisk in milk then Parmesan and thyme. Season with salt and pepper. Working in batches of 3, soak bread for 15 seconds per side in egg mixture. Transfer to a baking sheet.

Heat 2 tbsp (30 mL) butter in a large nonstick frying pan over medium heat. Working in batches of 3, cook soaked bread until deep brown, 3 to 4 minutes per side. Transfer to the parchment-lined baking sheet and keep warm in oven. Repeat until bread and egg mixture are used up.

While French toast is cooking, reheat mushrooms over a medium-low heat. (Add a splash of water if it’s too thick.) Serve 2 slices of French toast per person and divide mushroom mixture overtop. Sprinkle with chives. Serves 4

Instant Pot ~ Brussels Sprouts

      Instant Pot ~ Brussels Sprouts  

 Make this as a Thanksgiving side dish or for just dinner any night.  These Honey Dijon flavored Brussels Sprouts are busting with flavor and begging to be eaten.
Equipment
Instant Pot/Pressure Cooker w/ Trivet
Small Bowl
Whisk
Cutting Board/Knife

Ingredients
1 lb brussels sprouts
1 cup water
¼ cup Honey
2 tbsp Apple cider vinegar
2 tbsp Dijon mustard
½ tsp Salt
6 pieces bacon, cut into pieces
1/4 cup grated Parmesan
Directions

Cut the stems off of 1 lb brussels sprouts, then cut each sprout in halves or quarters depending on size. Make them into bite-sized pieces.

Place the cleaned brussels sprouts on a trivet in the Instant Pot and fill the pot with 1 cup of water. Put the lid on the pot, and set the timer to HIGH for 2 minutes. When the timer goes off, perform a quick release.

In the meantime, add 1/4 cup honey, 2 tbsp apple cider vinegar, 2 tbsp dijon mustard and 1/2 tsp salt to a small bowl. Mix to combine.

When the brussels sprouts are done, remove the brussels sprouts from the Instant Pot. Pour the water from the liner.

Return the liner to the pot, and turn the pot to saute. Add 6 pieces of bacon (cut into pieces) to the pot, and saute until the bacon turns crispy.

Add the brussels sprouts to the bacon (and bacon grease) in the pot. Pour the sauce over the brussels sprouts and mix to combine.

Sprinkle 1/4 cup parmesan cheese on the brussels sprouts. Enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.

Brussels Sprouts: I always buy the bagged kind, but you can buy them on the stalk if you prefer. I try to aim for a medium size, maybe a little larger than a golf ball. Clean them well before eating!
Bacon: Thick cut is best. 

Parmesan Cheese: I will always recommend high quality, freshly grated parmesan cheese if you have access to it. It takes the dish to a whole new level.

If you just want plain steamed brussels sprouts, you can achieve this by stopping after Step 1. 

To save even more time, you can cook the bacon on the stovetop while the brussels sprouts are cooking in the pot. This would lead to more dishes, but the recipe would be done sooner. 

Omit the bacon for a vegetarian option. 

I prefer to cut the bacon into pieces and then saute to crisp them up. If you’d prefer, you can cook the bacon as whole (or half) pieces, and then use a knife to cut them into bacon bits after they are crispy. 

You can adjust the Honey Dijon seasoning to taste. If you like a sweeter sauce, add more honey. If you want a tangier taste, add more vinegar. 

This recipe may only be used for instruction.

Spaghetti Carbonara

Spaghetti Carbonara

Ingredients:
8 ounces spaghetti
2 large eggs
1/2 cup freshly grated Parmesan
4 slices bacon, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.

In a small bowl, whisk together eggs and Parmesan; set aside.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.

Stir in garlic until fragrant, about 1 minute. Reduce heat to low.

Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

 

Spinach And Artichoke Ravioli Bake

Spinach And Artichoke Ravioli Bake

Ingredients:

3 tbsp. butter
2 cloves garlic, minced
3 tbsp. flour
2 c. milk (preferably whole)
2 tbsp. cream cheese, softened
1 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1 (14-oz.) can artichoke hearts, chopped
2 c. frozen spinach, defrosted and chopped
Juice of 1/2 a lemon
1/2 tsp. red pepper flakes (optional)
2 lb. frozen cheese ravioli
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley

Directions:

Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. 

Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.

Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat. 

Spread a thin layer of your prepared sauce onto the bottom of a 9"-x-13" baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender.

If you'd like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.

Tomato And Walnut Pesto

Tomato And Walnut Pesto

Pesto is a perfect pasta sauce. Perfectly adaptable, I tend to make pesto with whatever leaves, nuts, and seeds I have on hand. Apart from classic basil, I also love to use English spinach, kale, rocket, carrot tops, parsley, and coriander. This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. Then, whizz them up with walnuts and parmesan for a creamy, tangy, earthy pesto sauce. Fusilli, linguine, spaghetti, pappardelle, or bucatini work best.

Ingredients:
2 lbs cherry or small tomatoes, halved
Extra-virgin olive oil
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Zest and juice of 1/2 lemon
1/4 teaspoon red chile flakes
1/2 cup walnuts, toasted
1/2 cup grated parmesan, plus more for serving
1 lb. pasta
Handful of basil leaves
Sea salt and black pepper

Directions:

1. 1. Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6–8 minutes, until the tomatoes have blistered and released some liquid.
   2. In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
   3. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
   4. Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
   5. To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

Substitute

Walnuts: almonds, sunflower seeds, pumpkin seeds.

Mascarpone Spinach Stuffed Salmon With Butter Crumb Topping

MASCARPONE SPINACH STUFFED SALMON FILLETS WITH BUTTER CRUMB TOPPING

Ingredients:

2-6 oz. bags fresh baby spinach
1/2 cup cream cheese, at room temp. 
1/2 cup mascarpone, at room temp. 
Pinch freshly ground nutmeg
Salt and pepper
8-6 oz. salmon fillets
Olive oil
3 cups coarse fresh breadcrumbs
1/2 cup unsalted butter, melted
1/2 cup freshly grated Parmesan

Directions:

1. Place spinach in a large glass baking dish and cover with plastic wrap. Poke one hole in plastic and microwave on HIGH power for 4 to 5 minutes or until wilted. Drain and squeeze dry and finely chop. Place in a bowl. Add cream cheese, mascarpone and nutmeg to the spinach and combine well. Season to taste with salt and pepper.

2. Cut one 3/4 inch deep, 2 1/2 inch long slit down center on the top side of each salmon fillet, forming a pocket for spinach mixture. Fill each slit with spinach, dividing equally among salmon fillets. Can be made 4 hours ahead to this point; cover and refrigerate.

3. Preheat oven to 450 degrees. Line a baking sheet with parchment. Brush salmon with olive oil and season with salt and pepper. Place salmon on prepared baking sheet. Mix breadcrumbs, melted butter and Parmesan cheese in a medium bowl. Top each salmon fillet with breadcrumbs, pressing to adhere. Bake salmon until opaque in center, about 12 minutes.    Serves 8

Grilled Romaine Lettuce

Ingredients:
For the dressing:
1 clove garlic, peeled and minced
6 anchovy fillets, rinsed and minced
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
2 tablespoons cider vinegar
Kosher salt and black pepper to taste

For The Salad:
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
½ cup grated Parmesan

Directions:
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.

Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.