Greek Sheppard's Pie

Meat Filling

• 1 tablespoon butter (15 ml)
• 2 pounds  1 ground beef, 1 ground lamb
  
• 2 small onions, finely chopped
• 2 cloves garlic, chopped
• 2 carrots, finely graded
  
• 1 tablespoons fresh chopped mint (10 ml)
• 1 teaspoon dried oregano (5 ml)
• 1 teaspoon dried cumin 
• 1 teaspoon dried parsley
• finely grated zest of 1 lemon
• 1/2 cup crumbled feta cheese
  
• 1 cup beef stock (250 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• Coarse salt and freshly cracked black pepper

 Potato Topping

• 6 medium Yukon gold potatoes, scrubbed
• Coarse salt and freshly cracked black pepper, to taste
• 1/4 cup half and half cream (60 ml)
• 1 tablespoon butter (15 ml)
• 1/2 cup finely crumbled feta 

Potato Topping

1. Preheat oven to 375 degrees F.
2. Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork. Remove from oven, peel and put into a large bowl. Mash potatoes and add butter, cream, nutmeg, and salt and pepper (after initial mashing I use a hand mixer and whip mine). Adjust seasoning.

Meat Filling

Put butter into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes.

Add meat, breaking it apart and stirring until it’s browned.

Add carrots and spices and stock, boil and reduce heat to low.Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.

Put meat mixture into a rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spread the mashed potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes.

Variation: you can put a lawyer of corn, peas, carrots, or a combination between the meat and potato mixtures

Canadian Eh!

Beer Braised Onions

2 large white onions thinly sliced

1 tbsp butter

1/2 bottle beer

salt n pepper to taste

melt butter add onions saute for 20 minutes 

add salt n pepper deglaze with beer, cook until liquid has evaporated approximately 10 minutes

Bacon Maple Mustard

1/2 lb bacon chopped finely

1/2 cup maple syrup

3 tbsp dijon mustard

3 tbsp grainy mustard

3 tbsp yellow mustard

in a small pan cook bacon for 3-5 minutes and maple syrup and  3 mustards,   bring to boil,  remove from heat then let cool.

Serve on burgers, sausage on a bun, hot dogs

Bocconcini and Cherry Tomato Salad

 yes today's theme is quick easy and nutritious

200 g bocconcini I use the mini size ones
1 package of cherry or grape tomatoes

1/2 cup EVOO
handful of fresh basil
2 cloves of garlic mashed and finely chopped


combine ingredients and marinade @ least 4 hours, I make it the night before and leave in the fridge overnight

Quick and Easy Hot and Sour Soup

This easy recipe actually took longer to write and post than it did to make, enjoy.

6 cups stock, homemade or low sodium store bought chicken (veggie or beef)
1 cup finely chopped baby boc choi
1 cup finely chopped chinese broccoli
1/2 finely chopped green onion
2 eggs beaten
1 tbsp lemongrass
1 tbsp chili pepper

when fresh aren't readily available I swear by these

Method:
in a large pot bring stock to boiling point, stirring gently in the same circular direction slowly pour in beaten eggs and let swirl until cooked, takes only a few seconds, add remaining ingredients and cook untill greens are tender but not mushy (3-5 minutes)

Garnish with chow mien noodles or a handful of sesame seeds

Vegan variation: use veggie stock and omit the egg

Caribbean Pickerel with Rice

 Pickerel

• 2  pickerel fillet
• 1 cup vegetable oil
• 1 whole scotch bonnet pepper
• 2 tablespoons chopped ginger
• 4 whole basil leaves
• 2 whole garlic cloves

1. Combine all oil ingredients and gently heat over low heat for 15 minutes. Remove from heat and allow to cool- use the oil to baste the shark fillets when grilling over wood coals.
2. Brush the fillet with the seasoned oil. Grill on a wire rack over hard wood briquettes or BBQ or char broiler on each side for 3 minutes. Remove from heat and serve with fresh herbs.

Rice

• 1 cup long grain rice (250 ml)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon onion, diced (15 ml)
• 1 garlic clove, minced
• 2 cups chicken stock (500 ml)
• 1/2 cup fresh coconut, shredded (125 ml)
• 2 tablespoons coconut milk (30 ml)
• Salt and pepper, to taste

1. Melt butter in a small saucepan. Sauté the onion, carrots and hot pepper in the butter until the onions are soft. Add the washed brown rice, salt, pepper, ground cinnamon and chicken stock. Bring to a boil and reduce heat to low. Cover and continue to cook until the stock is absorbed and the rice is tender. Remove from heat and fluff with a fork. Add sliced green onion for a garnish.

variation: I am going to add a can of red beans to the rice

layered eggplant, zucchini and tomato casserole

this rated a 2 tumbs up from 3/4 of my children, the youngest swears I am a WITCH and trying to poison her with Veggies!

*Variation, I added 3 cups of my favorite homemade basil pasta sauce instead of the lb of cut up plum tomatoes

3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
salt and pepper
1/2-3/4 cup onion, chopped
3 garlic cloves, chopped
1 pound plum tomatoes, cut into 1/2-inch dice
3/4 freshly grated Pecorino Romano or Parmesan cheese
1/4 cup fresh basil, julienne
1/8 cup fresh parsley, chopped
1/3 cup panko or coarse dry bread crumbs


Directions
Preheat the oven to 425.
1. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add garlic and sautee for another minute or so. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
3. Oil a large, shallow baking dish. Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the pecorino romano, basil and a small handful of breadcrumbs.
4. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, parsley, eggplant and zucchini.
5. Top with the remaining tomato, pecorino romano and any leftover herbs. Sprinkle about one tablespoon over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Coupe Mount Kenya

For a final geography project my daughter did Kenya so we decided to try one of their regional desserts, this was so easy to make and yummy delicious

Coupe Mount Kenya

4-5 ripe mangoes
1 cup heavy cream
1/2 cup sugar
2 tbsp lemon zest
1/2 cup condensed milk
1/2 tsp salt

~peel pit mash mango (2 cups)
~whip heavy cream with sugar until stiff
~in a large bowl combine 2 cups mashed mango, lemon zest. condensed milk and salt
~fold in whipped cream
~pour into freezer trays or a 6 cup mold to freeze

Paleta: Frozen Mexican "popsicle"

Mango Paleta

Paleta flavors can be divided in two categories: cream-based and water-based.

Milk-based flavors are creamy in texture and traditionally include vanilla, chocolate, rum, coconut, pecan/walnut (nuez), and arroz con leche, which is a type of rice pudding. Ice-based flavors include strawberry, mango, lime, cucumber, dill pickle, Jamaica, cantaloupe, watermelon, pineapple, guava, and tamarind. They are made from juices and sometimes include bits of frozen fruit. Although most flavors are sweetened with sugar, some are not, such as pepino con chile y limón (spicy cucumber with lime).

1-3/4 cups crushed mango
1 cup heavy cream
1/2 cup milk
1 teaspoon cornstarch
1 (15 oz) can sweetened condensed milk
2 tablespoons sugar

Directions

1. Place all the ingredient in a blender. Blend until well combined.

2. Pour into popsicle molds or paper cups. If using cups, you’ll need to insert wooden popsicle sticks. Freeze for about 4 hours, or until firm.

Kitchen gadgets I couldn't live with out

Aerogarden Herb n Serve

AeroGarden

 

Mandolin

Nanna B's Tangy Mustard Sauce

A family favorite at Easter and Thanksgiving, this sauce is divine with baked ham.

1 cup white sugar

2 eggs ~ beaten with fork

3 level tspns dry mustard

2/3  cup white vinegar

Place sugar and egg in a small sauce pan mix until well blended. Mix vinegar and mustard in a small bowl add to the egg mixture. Cook slowly over medium heat, stirring constantly until thick (5 - 10 minutes) If your sauce looks thin it will continue to thicken as it cools. May be stored in a covered jar in the refrigerator.

my Foodie Bucket List

Marrakesh (spice market)

known as the "Red City", is the most important former imperial city in Morocco's history. The city of Marrakesh is the capital of the mid-southwestern economic region of Marrakech-Tensift-Al Haouz, near the foothills of the snow-capped Atlas Mountains, being also the 2nd largest city in Morocco.

 Australia ~ Vegemite on Toast (apparently it's an acquired taste) oi oi oi

La Tomatina: Spain

To stomp Grapes for Wine in Italy