Wendy Walks the Earth

Holiday Turnips

Compliments of Elaine – these go over really well for traditional
Canadian Christmas / Thanksgiving / Easter dinners

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• 4 c. turnip, pared

• 1/2 c. apple juice or water

• 1/2 c. fresh cranberries

• 1/4 c. granulated sugar

• 1 Granny Smith apple, cored & sliced

• 1/2 c. packed brown sugar

• 1/2 tsp. ground cinnamon

• 2 tbsp. butter or margarine

 

Cut turnip into cubes about the same size for even cooking. In a deep, 2-quart casserole, combine turnip and juice/water. Cover and microwave on high until almost tender.

 

While turnip is in microwave, combine cranberries & sugar in small bowl.

 

Drain cooked turnip and mash a bit; top with apple slices. Spoon cranberries over apple. Mix together brown sugar & cinnamon; sprinkle over fruit. Dot with butter.

 

Cover & microwave at full power for 5-6 minutes or until fruit is very tender.

 

 

Low-fat (Not!) Scalloped Potatoes

A huge hit with my friends

 

• any potatoes, skin on or peeled, sliced thin

• Swiss / gruyere cheese

• whipping cream

• onions, chopped or sliced

• flour

• butter

• nutmeg

• salt & pepper

 

In a baking dish, add (in approximate order but no big deal, really): potatoes, flour, salt & pepper, nutmeg, dots of butter, onions, cheese. Then do it all again. You need at least 2 layers and the top should be cheese.

 

Pour in whipping cream until ¾ full. Bake at 350F until golden & tender. Works best if it sits for a while. If there’s too much liquid, just drain some off.

 

 

Cindy’s Potato Souffle

 

• 2 packs store-bought mashed potatoes

• 500 ml Heluva Good dip

• 2 eggs

 

Mix everything well. Bake at 350F for about 1 hour – until puffy and golden.

 

 

Veggies on the Side

 

Peas with Tarragon – add sautéed shallots and/or mushrooms to cooked peas; season with chopped tarragon, butter & lemon juice

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Cauliflower & Broccoli – steam, then flavour with butter & seasoned salt or Spike

 

Asparagus or Carrots or Green Beans – steam, then flavour with butter, lemon & dill.

 

Frozen, Chopped Spinach – microwave for 7 minutes, drain water, add a massive lump of butter & some grated parmesan (optional).

 

Carrots & Potatoes – cook both, then mash and combine. Add butter & nutmeg.

 

Mashed Cauliflower – cook well, mash, add butter and Spike or any spices you like. A good substitute for mashed potatoes.

 

Green Beans with Bacon & Mushrooms – steam the beans, add cooked bacon pieces & sautéed mushrooms.

 

Green Beans with Dill & Almonds – steam the beans, add butter, dill, salt & pepper, and toasted almond slices.

 

Balsamic Tomatoes – topped sliced tomatoes with bocconcini cheese, balsamic vinegar, olive oil & chopped fresh basil.

 

Sautéed Cabbage – slice half a cabbage and 1-2 onions; sauté with crushed garlic, salt & pepper, and tons of butter until tender and slightly browned.

 

Stir-fried Spinach or Bok Choy – stir-fry garlic, ginger and spinach / bok choy with a bit of oil in a wok until the greens are almost wilted. Add soy sauce & sesame oil. Cook for another minute. That’s it!

 

 

MAIN DISHES

 

Shepherd’s Pie

 

• chopped onion

• garlic

• ground beef or lamb

• gravy (canned is fine)

• flour

• parsley, dill, seasoned salt, pepper

• frozen peas

• mashed potatoes (from store) – add egg & flour

 

Brown the meet with the onions & garlic. Add gravy, flour (if needed to thicken), peas and seasonings.

 

Put the meat mixture in a casserole dish. Top with the mashed potato mixture. Sprinkle with seasoned salt. Bake ½ hour at 350, then broil to finish.

 

 

Cannelloni with a Twist

 

Buy fresh pasta sheets and roll up any of the following:

 

● Swiss cheese & sliced ham

● cooked chicken breast, raw asparagus spear(s), chopped coriander, soy sauce

● ground beef with tomato sauce, spices, cheese

● chicken & (raw) cauliflower

 

Or make something up!

 

Arrange tightly in a baking pan. Smother with (35%) whipping cream (1 liter for a 9 x 13 pan). Bake at 350F for 1 hour or more, until pasta is tender. Sprinkle with parmesan and brown.

 

 

Not Your Mom’s Plain Old Meatloaf

 

• 1 ½ lb. ground beef

• 1 onion, chopped

• 2 eggs

• 1 2/3 c. breadcrumbs

• 1 ½ tsp. salt

• 1 ½ tbsp. Worcestershire sauce

• 1 ½ tbsp. horseradish

• 1 tbsp. mustard

• tomato sauce or ketchup

• thyme

 

Lightly combine all ingredients. Pat into greased loaf pan or individual muffin pans (to freeze for later use). Cover with some ketchup and sprinkle w. thyme.

 

Bake at 350F for 1 hour.

 

 

Home-made Meat Pie

Well, almost...

 

Buy Flaky pie crusts – 2 per pie. Fill one shell with any of the following:

 

• ground beef mixture (see Shepherd’s Pie)

• leek and mushroom soup (but easy on the liquid) and cooked, cubed chicken

 

Or make something up!

 

Top with second shell, brush with butter, and bake at 350F for 1 hour or so – until golden. Best to let it sit afterwards to solidify.

 

 

Stuffed Peppers

 

• large green bell peppers (or yellow if you like a milder taste)

• ground beef / pork / chicken / …

• onions

• garlic

• tomato sauce (I like rose)

• herbs/spices – e.g. dill, celery seed, coriander, …

• rice – cooked al dente

 

Cut off the tops, clean and blanch the peppers and set aside to cool.

 

Cook ground meat with onions & garlic; add in tomato sauce and whatever herbs/spices you like. Mix in an equal amount of rice.

 

Stuff each pepper and wrap individually with plastic wrap; put in the freezer.

 

Whenever you feel like a nice home-cooked meal without the work, just pop one of these babies into the microwave!

 

 

Thai Red Curry

Goes really well with Nasi Goreng (see Pasta & Rice)

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• 2 chicken breasts or 4-6 thighs, cubed

• 2 cloves garlic, crushed/minced

• 1-2 tsp. ginger, minced

• 1 stalk lemongrass, soft core only, cut into big pieces & smashed

• 2 green onions

• 1 red/orange/yellow bell pepper

• 2 tbsp. red curry paste

• 1 can (400 ml) coconut milk

• 1 lime - zest & juice

• 2 tbsp. palm sugar (or brown sugar will do)

• 1 tbsp. fish sauce

• cilantro

 

Brown chicken with curry paste. Add in garlic, ginger, lemongrass, green onions & pepper – cook until softened & fragrant. Add curry paste & cook for 2 more minutes. Then add coconut milk, fish sauce, palm sugar, lime zest, salt & pepper - simmer for at least 30 minutes. Finish with lime juice and garnish with cilantro.

 

 

Cindy’s Coq au Vin, Dumbed Down

 

• 6 cloves garlic, smashed

• 4 black peppercorns

• 2 sprigs or 2 tsp. thyme

• 1 bay leaf

• 7 sprigs parsley, stems & leaves separated

• 2 tbsp. olive oil

• 8 ounces pearl onions, peeled

• 12 ounces mushrooms, halved or quartered

• 2 skinless, boneless chicken breasts OR 4-6 thighs – cut into strips

• 1 tbsp. unsalted butter

• salt and pepper

• 3 tbsp. cognac

• 1 cup dry red wine

• 3 ¼ cups chicken stock

• 1 tbsp. tomato paste

• 1-2 tbsp. cornstarch, dissolved in cold water

 

Using a small piece of cheesecloth, make a bouquet garni: wrap 3 garlic cloves, peppercorns, thyme, bay leaf and parsley stems; tie in a bundle with kitchen twine.

 

In a large, deep skillet, heat 1 tbsp. oil, add onions & remaining garlic; cook until brown. Add mushrooms, cook until golden, then transfer all to a bowl.

 

Add butter and 1 tbsp. olive oil to the pan. Season chicken with s&p, cook until browned. Add cognac and wine. Use a wooden spoon to scrape brown bits on bottom / sides. Add chicken stock, tomato paste, bouquet garni, and reserved mushrooms, onions & garlic. Simmer for 30-60 minutes, then turn up heat and cook until broth reduced by half.

 

Discard bouquet garni. Stir in cornstarch to thicken. Add parsley leaves and serve with mashed potatoes or Cindy’s Potato Souffle.

 

 

Curry Chicken Burgers

 

• 1 large Granny Smith apple

• 2 tbsp. butter

• 1 onion, minced

• 1 clove garlic, crushed

• 2 tbsp. curry powder

• 1 egg

• ½ cup whipping cream

• ½ tsp. salt

• 1 - 1½ cups breadcrumbs

• ½ cup coriander, chopped

• 1 ½ pounds lean ground chicken

 

Peel, core and grate apple. Heat butter over medium-high. Add apple, onion and garlic; sauté for 3-4 minutes or until soft and no liquid is visible. Stir in curry powder and cool.

 

Mix egg, cream and salt in a mixing bowl. Mix in chicken, breadcrumbs, coriander, and cooled apple/onion mixture (in any order). Using your hands, work until uniformly mixed. Form into patties. Fry in butter and olive oil on medium-low heat OR, better yet, bake in the oven at 450F.

 

Serve with fresh baby spinach, mango chutney and sour cream, either in a warm naan/pita, or on a bed of rice. Mmmmm!

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