Maple Orange Sweet Potato

          I would like to wish everyone a Merry Christmas and a holiday season full of peace, joy and happiness! 
          It is certainly the season for traditions but around our house it is all about mixing things up. We have been known to have a cold supper with a table full of finger foods, we have done fondue, we have even done steak tartare. For me, sometimes, I like trying new things with old basics. Sweet potato is one of those basics.
          When the kids were younger I would mix sweet potato with yukon gold potato, mash and have a great orange blend but with a milder flavour. Shape it on the plate in the shape of a fish and voila - a giant goldfish with extra hidden vitamins! Now that they are older this Maple Orange Sweet Potato recipe is their new favourite when sweet potato is on the menu. The Ontario Sweet Potato site was responsible for this recipe. I love that the recipe is simple but delivers bites full of flavour!  I am not a big fan of nutmeg so I left it out.
          Now that the time for tradition is over I invite you to try something a little different - maybe it will become your new tradition. Enjoy!

Maple Orange Sweet Potato

 3-4 sweet potatoes 

2 tbsp olive or vegetable oil 

3 tbsp maple syrup (100% pure) 

3 tbsp orange juice (fresh squeezed) 

pinch of nutmeg (optional) 

salt and fresh ground black pepper 

1. Preheat oven to 400 degrees fahrenheit.
2. Slice sweet potatoes into 1/2 inch slices and toss with olive or vegetable oil.
3. Place on baking sheet in a single flat layer and sprinkle with salt and fresh
    ground black pepper.
4. Bake for 5 - 7 mins.
5. Remove from oven, flip potato rounds, apply salt and pepper and place
    back in oven for 5 - 7 mins.
6. In a small bowl, mix maple syrup and orange juice. Remove potatoes from
    oven and baste with syrup/juice mixture. Place back in oven for 5 minutes.
7. Remove from oven, flip potatoes, baste and place back in oven for last 5 mins.
8. Check tenderness and if ready remove for the last time and serve.

from ontariosweetpotato.com

Latkes

          Inspiration is one of the great vehicles that drives dinner hour at our house. I look for it through solicited opinions about who would like what for dinner. I also look for it through websites of those much more gifted in the creativity department than myself. But then I think, hey, if they can then so can I - and that is exactly what happened with this post.

          I stumbled upon (if only I could remember) someone who thought it would be a great idea to treat a potato pancake (versions which are too numerous to mention) as a base for an "interpretive pizza". I decided to make mine an "interpretive perogie" - all the great flavours I love but without the wheat dough surrounding the wonderful potato filling.
          My favourite is the potato and bacon filled ones and there always has to be additional bacon on the table to add as a garnishment, along with sour cream and fresh chives (my favourite). Another requirement is that it is served with a side of bratwurst which I personally skip. I think that this meal is great on its own with a small sprinkle of bacon on top.

          Latkes have many variations but the base starts out the same - grated potato. Just to mix it up a little I added gluten free bread crumbs which contained no milk, egg or corn by Aurora Foods. It contains white rice flour, water, potato starch, brown rice flour, yeast, salt and sugar. The finished latke had a slightly noticeable inside crunch in addition to the outer crunch! I enjoy a traditional latke with a soft inside and crunchy outside but this is definitely my new go-to recipe.... and it was unanimously voted as a repeat performer at the dinner table!  Enjoy!

Potato Latkes with Sour Cream, Chives and Bacon 

8 medium potatoes, peeled and grated 

1 med/large onion, grated 

salt and fresh ground black pepper 

1 egg 

2 tbsps milk 

1/4 cup gluten free bread crumbs 

1. Grate potato and onion into a large bowl. Squeeze out extra moisture
and transfer to another large bowl. Season with salt and pepper. 

2. In a small bowl, scramble egg with added milk. 

3. Make a well in the centre of the potatoes, pour in egg mixture,
add bread crumbs and mix well. 

4. Place desired portion size onto pre-heated flat grill or skillet
and press down to form a pancake shape with a uniform thickness.
 Once bottom has turned golden brown use a large spatula and flip.
Once underside is done, you can place in a low heat oven
on a tray until the rest are ready. 

5. Serve with a small spoon of sour cream,
evenly spread over the latke,
sprinkle with chives and bacon.

an original interpretive recipe by Silvia

Quinoa Cranberry Pecan Salad

     I am a creature of habit. I also like to try new things. Somewhere in that mix I have found a balance - especially when it comes to recipes. A new dish must only have a limited number of new components mixed in with ones that I know that I like for me to be enticed to try it. It was this strategy that helped me take the leap into the world of quinoa.
     As I mentioned before, my daughter's health issues was the reason I began my quest searching for recipes that did not contain wheat. This is one of the first ones that I had come across that I also thought had enough appeal to be able to present it at the dinner table. The quinoa I purchased was from Truroots and this recipe was located on the back of the package. Oranges are always welcome, as well as cranberries and fresh thyme is something I have been adding to meals for some time now. The recipe originally called for this dish to be served cold but I like it hot/warm as well.
     My son does not like pecans so I have resorted to placing a bowl of pecans in the centre of the table and each of us can add as much or as little as we like. I also have a bowl of thyme to serve as additional garnish/topping. Thyme has been a staple in my herb garden for a few years now and I have found that it holds up well even under the snow. This discovery was made when I had a craving (yes me) and dug some out in the middle of a February blizzard. The largest bowl in the middle of the table is the one with the orange segments. I always make extra and it is the main ingredient that made this dish a hit and a repeat recipe by unanimous vote!
     Segmenting an orange is easy and messy. For those who have never done this go to http://www.youtube.com/watch?v=kQr9QQLtBU0 or google "how to segment an orange" and there are a few great videos that can walk you through the process. Just make sure that you do this over a large bowl to catch all the juices. I also use only the thyme leaves in this recipe. The easiest way to do this is to pinch the top of the stem with one hand and with the other hand place your thumb and finger just below and slide downward, pushing all the small leaves down to the bottom. It's a lot faster than pulling them off. Pecans can be toasted ahead of time and stored in a container. I bake mine at 350 degrees for exactly 6 mins and let them cool on the baking sheet.
     The quinoa carries all these flavours very nicely and I like to serve this as a hot/warm side to either chicken or fish. Enjoy!

Quinoa Cranberry Pecan Salad 

by Truroots 

1 cup cooked quinoa, cooled to room temperature optional

2/3 cup dried cranberries 

2/3 cupped chopped pecans, toasted 

juice of 1  orange 

2 tablespoons extra virgin olive oil 

zest of 1 orange 

3 teaspoons fresh thyme leaves 

¼ teaspoon salt 

Once quinoa has cooled add cranberries and toasted pecans.

Whisk together orange juice, olive oil, orange zest, thyme and salt. Pour dressing over quinoa and mix well.

To toast pecans bake at 350 degrees for 6 minutes, remove from oven and let cool on baking sheet.

(Can serve with additional fresh orange slices on top, may also add grilled chicken marinated in orange juice, olive oil, garlic and fresh thyme or baked salt and pepper fish)
 

Garlic Mushroom Quinoa with Spinach

          Today we had our first snowfall. Even though every weather report the day before warned of the possibility and cautioned drivers for their morning travel we still never fail to rub our eyes hoping that it did not really happen. But it did. A sign of things to come and a reminder of all the yard maintenance I still have to do before the true winter season arrives.
          This week we were busy with Halloween preparations and subsequent tear downs. It was my first year where I was not home to hand out candy. I have class Wednesday evenings this semester so my husband and son were in charge. Admittedly it felt strange but nice to be able to deviate from tradition. It reminded me of why I began sharing this everyone - my necessity to move away from the comfortable norms and try something new for the sake of my daughter's new dietary needs.
          Quinoa was admittedly one of those strange things. The name itself was enough to postpone trying until we were all sick and tired of rice and potatoes. Now it has become a staple in my cupboards and part of the regular rotation of meals. I decided that to introduce quinoa as a new dish I had to make its initial appearance with other foods and flavours that we love - and it worked! At first I found it similar to couscous but with a heartier texture. Best of all I found that my system was able to digest it much easier and thus removing that "heavy" feeling after dinner. What a plus!
          Next week I will share with you my other absolute favourite quinoa recipe that is meant to be served cold but I love it warm. Again, lots of favourite flavours were already in the recipe so it was an instant hit at the table. Enjoy!

Garlic Mushroom Quinoa with Spinach

2 tbsp olive oil 

1 onion, diced 

salt and fresh ground pepper 

2 cloves garlic, chopped or grated 

1 cup mushrooms, sliced (cremini or button) 

1/2 cup white wine (or reduced sodium chicken stock) 

2 cups baby spinach, stems removed 

2 tbsp grated parmesan cheese 

2 cups water 

1 cup quinoa 

1. Set a large skillet to warm on medium low heat. In another pot, bring water to boil and add quinoa. Stir, cover and set to simmer for 20 minutes. Hint: set a timer to remind yourself to remove quinoa from heat when ready and it can stand until all the other items are ready.

2. Add olive oil and onions to skillet and simmer gently until translucent. The longer the onions take the sweeter its flavour. Add salt and pepper to taste (I like a lot of fresh ground pepper).

3. Add grated garlic to skillet and stir until aromatic. Add mushrooms and stir until they have released their liquid. Add wine or stock and simmer until liquid is slightly reduced.

4. Add spinach and stir into mushroom mixture until wilted. Add cheese and quinoa and mix well. As an option, you can leave out the cheese and serve it as an optional topping at the table. This side is a great compliment to chicken or pork.

Pork Tenderloin with Onion, Apples and Thyme Sauce

     It has been some time since I have posted and for that I apologize. It has been a crazy time for me with so many things on the go. We celebrated Thanksgiving and enjoyed the wonderful colours of the north while relaxing for a few days at the cottage. The turkey, and the timing of all of the other dishes, turned out exceptionally well to the point that I think that I might just be getting the hang of this event. Finally!
     Since then I have had to study for a mid term exam while fitting in the usual work, home, chores, etc. I must admit I have a few recipes that I like to use when I am short on time. Even though they are well worn and spotted with drips, I still can't seem to memorize them - but that's okay. They even get an occasional reprint off the printer before being added back into the binder.
     This one below is for Pork Tenderloin with Apples, Onions and Thyme. It is quick, simple, delicious and budget friendly. I use fresh thyme from the garden and apples which are in abundance at this time of year. I don't use a particular type of apple but I do always seem to have Galas on hand. I love these over potatoes, mashed or just cut into large pieces and boiled. The potatoes are a nice complement to the sauce and I always double the batch as my husband always asks for a little bit extra. Enjoy!
 

Pork Tenderloin with Onion, Apples and Thyme Sauce
 

1 tenderloin, silver removed, sliced into ½ in. coins 

2 tsp canola oil 

1 medium onion 

2 cloves garlic, grated 

2 medium apples, peeled, cored and sliced 

1 cup each chicken broth and apple juice 

1 tbsp cornstarch dissolved in 2 tbsp cold water 

1-2 tsp fresh thyme

salt and pepper to taste

Directions

1. Season tenderloin coins with salt and fresh ground black pepper on both sides.
2. Heat oil in a large skillet and brown off tenderloin coins quickly on med-high heat.
    Transfer to plate and keep warm in oven.
3. Add 1 medium onion, sliced. Stir often until softened and brown.
4. Add garlic and two medium apples, peeled and sliced thin. Cook for 5-10 mins.
5. Add 1 cup apple juice and 1 cup chicken broth. Bring to a boil and reduce by half.
6. Add a small amount of salt, lots of fresh ground pepper to taste. Cook another 5 mins.
7. Add 1 tablespoon cornstarch, already dissolved in cold water and fresh thyme.
8. Bring to a boil, season with more pepper and serve.
9. Serve over regular or garlic mashed potatoes, sprinkle with fresh thyme (optional)
    and with a side of green beans.

 (original author unknown)
 

Fresh Salmon-Cilantro Burgers

I love to eat.  Food talks to me.  It whispers gently in my ear as an idea or screams as a craving.  If I am hungry I unconsciously serve enough to feed an army even though there are only four of us at the table.  If I have a craving, then the rest of my family must want to eat the same thing as well.  (I can feel my family rolling their eyes as I write.)  My philosophy has always been "everything in moderation".  As such, I try not to make two of the same type of food group consecutively (although waiting a day and a bit is okay for "leftover night").  During the week I rotate through the usual - beef, pork, chicken, seafood, vegetarian.  I love all food enough to say that I don't have a favourite specific dish but I do like seafood, salmon in particular.  I have a lot of salmon recipes.  This one that I came across has become one of my favourites (my daughter says its the cucumbers that make it).  

All the recipes on my blog are ones that I have discovered.  Although I love to eat and am eager to try new recipes I am not creative or brave enough to create ones on my own.  That being said, I try to give credit to all my sources and if for some reason I did not make a note, I will state that the source is "unknown".  I also hope that you will take a moment to visit the sites of those that were so inspirational to me.  Glutenfreegirl.com was one of the first sites I came across and still remains a source of inspiration.

I also hope that I can help others who want to try going wheat free, or must refrain from wheat for health reasons. I drew inspiration from so many that I hope to be able to give back - or at least inspire you to try something new.  

I am also not one to count calories, fat, points or anything else that will consume more of my precious little free time.  I would rather enjoy my food than analyse it.  On that note, let me just state a few firm beliefs that hold steadfast in my kitchen: limit salt, limit unnecessary fat, only real butter, good quality olive oil, absolutely no artificial sugar substitutes, no fat substitutes, limited items that contain preservatives, no deep fried food, portion control and a daily walk (my dachshunds Max and Rusty see to that).  Soft drinks are a treat and juice in limits.  Dessert is a treat, not a necessity.  Fast food only once a month.  Activities instead of snacking. 

I suppose that this can serve as a good basis for a "clean eating" lifestyle but now I have added the additional element of limiting wheat in all its forms.  In this recipe I have used gluten-free breadcrumbs and served it on gluten-wheat free buns but the traditional method works marvelously. I have found that for this recipe salmon that is sold frozen works wonderfully and is a little more economical than using fresh.  The flavours are so pronounced that no one will ever notice that you did not use fresh.  I make a double batch of the mayo dressing as I find 1/4 cup is not enough to spread on four burgers.  I have tried this with cilantro that I have previously frozen (in an effort not to waste) and have discovered that fresh works best - save the frozen stuff for a different dish. 

Fresh Salmon-Cilantro Burgers
From myrecipes.com

Ingredients

    1/4 cup mayonnaise
    1 tablespoon chopped fresh cilantro
    1 teaspoon fresh lime juice
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper
     zest of one lime (optional)

    1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces
    1/4 cup dry gluten/wheat-free breadcrumbs 
    1 large egg, whisked
    2 tablespoons cilantro leaves
    2 tablespoons chopped green onions
    1 tablespoon chopped seeded jalapeño pepper
    2 tablespoons fresh lime juice
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    Cooking spray
    4 (1 1/2-ounce) buns
    12 (1/4-inch-thick) slices English cucumber
    4 leaf lettuce leaves

Preparation

    1. Combine first 5 ingredients in a small bowl; cover and chill to let flavours combine.
    2. Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 7 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
    3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.
    4. Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
   

Jackie Mills, MS, RD, Cooking Light   MAY 2009

Cherry Sauce Over Chicken

Today seems to be a very fitting day for me to launch this blog and I apologize for any small glitches that may incur under this blog construction.  When I think back to the moment that I heard of the horrible events that transpired I immediately thought of my family and of their whereabouts, their safety.  My husband was travelling on business and my in-laws were travelling on leisure below the U.S. border and I was terrified as I had no idea of their itineraries.  After a few agonizing hours I managed to get into contact with all of them and was rest assured that although there may be a few delays, they would all come directly home.  Home.  That word took on an even greater meaning than it had before.  To be together as a family, to eat dinner at the table every night, to share our triumphs and tragedies.  To be there for each other.  It was in this moment, as well as a few exceptional other ones that began my increased interest in spending more quality time together, more time at the table, enjoying each others company and enjoying the food.  This was the beginning of my passion for food.  I hope to share more of my stories and more of my food with you in the hopes that I can inspire more togetherness in this crazy world we live in with food as my instrument of choice.

The following recipe is a great example of simple sauce which takes the chicken to a whole new level. I discovered it in my local supermarket's ad flyer with featured recipes incorporating items they carry under their label.  I was a little hesitate at first because of the balsamic vinegar but it turned out fantastic! Even my two teenage kids loved it and is now part of my regular recipe rotation.

Enjoy!

Cherry Sauce Over Chicken

1 tsp each salt, ground cumin and ground coriander

8 chicken thighs, bone-in, skin-on

1/4 tsp canola oil

2 cups frozen Compliments Dark Sweet Cherries

1/2 cup water

1/4 cup sugar

1 tbsp aged balsamic vinegar

1/8-1/4 tsp pepper

Preheat oven to 400°F (200°C).

In a small bowl, combine salt, cumin and coriander and rub into all sides of thighs. In a large skillet, heat oil over medium-high heat. Place 4 thighs, skin side down, in skillet and cook until fat starts to render and skin becomes crispy and brown, about 3 to 5 min. Turn thighs over and cook for another 3 to 5 min. Set aside. Sear second batch.

Transfer thighs to a baking sheet and roast until chicken is cooked through and juices run clear, about 20 to 25 min.

Meanwhile, in a medium saucepan, combine cherries, water, sugar and vinegar. Simmer over medium-low heat, mashing cherries lightly with a fork until they release their liquid and thicken into a sauce, about 10 min. Season sauce with pepper and serve with chicken thighs.

(By Inspired.ca)