A Moroccan Themed "Sip n' See"

This past weekend I had the honour of working with one of my best friends to help throw her sister a "Sip n' See". A "Sip n' See" is pretty much a baby shower that happens after the baby is born so the guests actually get to see the baby while they "sip" and in this case "eat" as well.

I worked with Mandy's sister, Seri of Little Miss Party Planner back in May to help put together Mandy's bridal shower so it was nice to have the roles reversed this time.

Mandy collabarated with our friend Ashley of Ashley Lindzon Events to put together all the fine details and I was left in charge of the food. I had free reign which I LOVE, all I had to do was keep the food a Moroccan theme.

Here is what I put together for the savoury food table:

• Morocccan Antipasto Bar: assorted breads and flat bread, roasted eggplant dip, spicy feta dip, chickpea spread, baked za'ataar goat's cheese, marniated roasted red pepper salad, citrus and spiced olives and mini falafel balls
• Moroccan Cigars: crispy pastry filled with spiced ground beef served with a tahina dipping sauce
• Spiced Tomato Soup Sips: shooters of warm tomato soup spiced with ginger, garlic, cumin and smoked paprika topped with a flat bread triangle
• Chickpea Salad: spiced chickpeas tossed with fresh tomatoes, cucumber, onion and cilantro topped with a mint-yogurt drizzle and served in white wonton spoons
• Moroccan Chicken Skewers: grilled Moroccan spiced chicken served with harissa aioli for dipping

 I kept dessert pretty simple:

• Mini Cupcakes: mini vanilla bean cupcakes topped with an orange blossom and vanilla bean frosting garnished with candied orange peel
• Floral Bundt Cake: a gorgeous rose shaped bundt cake studded with preserved lemons, orange and lemon zest and topped with a tangerine glaze and icing sugar sprinkle
• Chai Creme Brulee: small portions of Chai scented creme brulee served in mini white ramekins

For beverages Mandy and Ashley put together a fabulous display of options including a Do-It Yourself Caesar bar which was a huge hit. I whipped up some Moroccan mint iced-tea which I sweetened with the leftover orange sugar from the cupcakes which added a wonderful flavour to the already delicious tea.

The event was a great success and I can't wait to work with all of these lovely ladies again soon, but maybe next time not when I am 8 and half months preggo :)

One last thing, a big shout out to the amazing photographer Robyn Harrison who took all of the amazing pictures seen on here. 

Eat to the Beat 2012

This past Tuesday was my fourth time participating in Eat to the Beat. You can read about my experience last year here.

This year I offered Wild Mushroom Soup Shooters topped with Chives and Truffle Oil. This year, for the first time, Eat to the Beat offered guests the chance to vote on their favourite dish of the evening and guess what? My dish won!!! I am always so honoured to participate in this event with such amazing and talented female chefs so wining is something I am very proud of.

Here is the winning recipe:

Wild Mushroom Soup
Serves 4-6

• 1/4 cup olive oil
• 1 stick (1/2 cup) butter
• 2 shallots, minced
• 5 cloves of garlic, minced
• 3 sprigs of thyme, leaves picked of the stems
• 1 pound cremini mushrooms
• 1/2 pound shitake mushrooms
• 1/2 pound oyster mushrooms
• 1 small package (1 oz) dried porcini mushrooms, re-hydrated in 1 cup of boiling water, water reserved
• 1 small package (1 oz) dried chanterelle mushrooms, re-hydrated in 1 cup of boiling water, water reserved
• 1 1/2 cups white wine
• 1 Litre vegetable stock
• 2 cups heavy cream
• kosher salt and fresh ground pepper to taste
• truffle oil
• chopped chives

1. Heat a stock pot or large saucepan over medium heat, add the oil and butter. Once the butter has melted add in the shallots, garlic and thyme and cook, stirring occaisionally until softened and translucent, about 5 minutes. Add in the cremini, shitake and oyster mushrooms and saute until mushrooms are softened and starting to brown.
2. Pour in the white wine, using a wooden spoon scrape off any brown bits that have collected on the bottom of the pan. Bring the wine to a boil and let reduce by half.
3. Add in the porcini and chanterelle mushroom, along with the re-hydrating liquid as well as the vegetable stock. Bring to a boil, then lower the heat to low and allow to simmer for 20 minutes for the flavours to come together.
4. Remove the soup from the heat, and using a hand blender puree until smooth.
5. Place back on low heat and stir in the cream. Allow to come to a gentle simmer then remove from the heat and season with salt and pepper to taste.
6. Place into serving bowls and top with a drizzle of truffle oil and a sprinkling of chives.
7. ENJOY!

Heading South

Years ago, my closest girlfriends and I started the tradition of hosting girls night dinner parties as often as we could. These dinners started off as a monthly event but as we get older and our lives started to change with houses, weddings, children, etc the dinners have become more and more sparse.  I think the last girls dinner I hosted my friend Ainsley was pregnant and her son is now 1! When I was able to gather my friends for one of the only quiet weekends of the summer I jumped at the opportunity to  host a dinner party. Inspired by a recent visit to Yardbird Southern Table in South Beach I developed a southern style menu and served everything family style for a casual feel.

On the Menu:

• Blackberry-Ginger Lemonade
• Creole Crab Dip with Crackers and Endive for Dipping
• Southern Fried Chicken
• Old Bay Blackened Shrimp
• Mac and Cheese
• Green Beans with Crispy Andouille Sausage
• Sauteed Kale with Garlic
• Biscuits with Honey Butter

The night was a success and hopefully we wont have to wait quite as long for another girls night dinner!

Here are a couple of the recipes from the evening as well as some pictures:

Creole Crab Dip
Serves 4-6

• 1 can (120 g) lump crab meat, picked through for shells and cartilage
• 1 small shallot, minced
• 1/2 cup mayonaisse
• 1/2 cup cream cheese, room temperature
• 1 tsp. Old Bay seasoning
• 1/2 tsp. Worcestershire sauce
• squeeze of lemon juice
• kosher salt and fresh ground pepper to taste

1. Preheat the oven to 400 degrees F.
2. In a mixing bowl combine the crab, shallot, mayo, cream cheese, Old Bay, Worcestershire and lemon juice. Season with salt and pepper to taste.
3. Transfer the mixture to an oven proof dish and place in the oven.
4. Bake until the top is golden and bubbly, about 15-20 minutes.
5. Serve with your favourite crudite and crackers.

The Best Mac and Cheese
Serves 4 as a main

• 1 lb. of elbow macaroni, or any other similar sized pasta (I used shells)
• drizzle of olive oil
• 4 Tbsp. butter
• 1 shallot, minced
• 1/4 cup. flour
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 1 cup velveeta cheese, cut into cubes
• 3 cups grated sharp cheddar cheese
• 1 tsp. paprika
• 1 tsp. dry mustard 
• dash of hot sauce
• 1/2 cup Panko bread crumbs
• salt and freshly ground pepper to taste

1. Preheat the oven to 400 degrees F.
2. In a large pot of boiling, salted water cook the pasta according to package directions. Drain, toss with the olive oil and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the shallot and cook until softned, about 3 minutes. Stir in the flour and cook for 1 minute. Whisk in the milk and cream and continue to whisk until no clumps are present. Cook until the mixture begins to boil and is thickened then whisk in the cheeses.
4. Once the cheese is melted, stir in the paprika, dry mustard and hot sauce then season with salt and pepper to taste.
5. Pour the sauce over the pasta and stir to combine.
6. Empty the pasta into a greased oven-proof casserole dish then sprinkle the top with the bread crumbs.
7. Place in the oven and bake until bubbly and the crust is golden, about 20 minutes.

Tales from our Garden: Zucchini Fries with Herb Mayo

Year, after year zucchini seems to take over our garden. Before we even discover the zucchini growing it grows into ginormous sizes. 

I have began to run out of zucchini ideas so last week I decided to go with a classic.Whenever I think of zucchini I think of the breaded and crispy zucchini sticks that I used to order on my days off as staff at Camp Timberlane at the local Haliburton restaurant McKecks. This time, I went a little healthier than the deep fried ones from back in the day and decided to oven  bake them instead and instead of the creamy ranch dressing that used to come on the side I whipped up a herb mayo for dipping. These went great with a side salad and some barbequed sausages.

Zucchini Fries
Serves 4 as a side

• 2 green zucchini, or 1 large one cut into strips
• 3 eggs, beaten
• 1 cup of flour
• 2 cups of italian bread crumbs
• 2 tsp. garlic powder
• 1 tsp. paprika
• salt and pepper to taste
• olive oil for drizzling

1. Preheat the oven to 425 degrees F.
2. Place the egg, flour and bread crumbs into separate bowls. Season each with some salt and pepper. Mix the garlic powder and paprika with the bread crumbs.
3. Dredge a strip of zucchini into the flour mixture, followed by the egg and then finally the breadcrumbs, place on a parchment lined baking sheet. Repeat with the remaining zucchini.
4. Drizzle the zucchini with some olive oil and place in the oven to bake. 
5. After 10 minutes, flip the zucchini over and place back in the oven for another 10-12 minutes or until the breading is golden and crispy and the zucchini is tender. 
6. Serve with some herb may for dipping. 
7. ENJOY!

Herb Mayo
Makes 1 cup

• 1 cup of mayonnaise
• 1 Tbsp. Italian parsley, chopped
• 1 tsp. chives, chopped
• zest and juice of one lemon
• salt and pepper to taste

1. In a small bowl, combine all the ingredients.
2. Season with salt and pepper and serve. 

Bobby Flay Inspired Dinner

When I was in Las Vegas in September I ate at a variety of delicious restaurants including Bobby Flay's Mesa Grill. I was so impressed with my meal at Mesa that I ordered the restaurant's cookbook as soon as I got home. Since then I have made a few things out of the book and was very impressed with all of them. Last weekend Jordan and I had my friend Mandy and her fiance Jason over for dinner. They are both HUGE fans of southwestern cuisine so I thought it was the perfect opportunity to prepare a meal from this book. I combined my own recipes with Bobby's (I like to pretend we are on a first name basis) to make the following menu:

• Ginger and Pineapple Mojitos
• Fresh Guacamole and Salsa served with Fresh Tostones
• Warm Cornbread with Honey Butter
• Shrimp and Corn Tamales with Roasted Garlic Sauce
• Chipotle-Honey Glazed Steak with Roasted Pepper Relish
• Roasted Garlic Mashed Potatoes
• Ancho Chili Roasted Brussel Sprouts
• Warm Chocolate Cakes with Dulce de Leche

The tostones, tamales, steak and chocolate cake recipes were all from the cookbook which can be bought on Amazon.ca . You can also find a lot of the recipes published online on various food websites.

Here are the recipes for the dishes I made:

Ginger and Pineapple Mojito
Makes 4 Glasses

• 1/2 cup water
• 1/2 cup sugar
• 3-4 slices of fresh ginger
• 4 shots (about 1.25 oz or 2.5 Tbsp each) dark rum 
• a bunch of mint
• 4 Tbsp. freshly squeezed lime juice
• 1 cup finely diced pineapple
• ice
• 2 cups club soda

1. In a small saucepan combine the water, sugar and ginger. Heat over medium-high heat until sugar is dissolved and the liquid is just simmer. Turn off the heat and allow the ginger to steep while the mixture cools. (this step can be prepared ahead of time)
2. Set up 4 tall glasses. In the bottom each combine, 1.5 Tbsp of the ginger syrup, 1 shot of rum, a few sprigs of mint, 1 Tbsp. of lime juice and a 1/4 cup of the pineapple. Using a pestle or a spoon, muddle the ingredients together.
3. Top each glass with some ice and 1/2 cup of club soda

Fresh Guacamole
Serves 4 as an appetizer

• 2 ripe avocados, peeled, seeded and quartered
• 1 plum tomato, diced
• 1 Tbsp. red onion, diced
• 1/2 jalapeno, ribs and seeds removed, diced (optional)
• 1-2 Tbsp. chopped cilantro (optional)
• juice of 1 lime
• course sea or kosher salt

1. Combine all the ingredients into a mortar or into a large mixing bowl. Using the pestle or a fork mash all the ingredients until the desired consistency is achieved.
2. Season with salt and garnish with some more cilantro and diced tomatoes. 

Fresh Tomato Salsa
Serves 4 as an appetizer

•  6 plum tomatoes, chopped
• 1/4 cup red onion, diced
• 1 clove of garlic, minced
• 1/2 jalapeno, ribs and seeds removed, dice (optional)
• 1-2 Tbsp. chopped cilantro (optional)
• juice of 1 lime
• sea or kosher salt

1. Combine all the ingredients in a mixing bowl. Season with salt.
2. Let rest for at least minutes before serving.

Roasted Garlic Mashed Potatoes
Serves 4

•  2 lbs. Yukon Gold potatoes, peeled and cubed
• 1 head of garlic, roasted and pureed 
• 3 Tbsp. butter
• 1/2 cup heavy cream
• 1/4 cup chopped chives (optional)
• salt and pepper

1. Place the cubed potatoes into a large pot and cover with cold water. Season with salt. Place over high heat and bring to a boil. Once boiled, lower the heat and cover. Let simmer until potatoes are tender, about 20 minutes.
2. Drain the potatoes and place back in the pot. Add the butter, cream and mashed garlic. Using a garlic masher, mash the potatoes until smooth the fold in the chives. Season with salt and pepper to taste

Ancho Chili Roasted Brussel Sprouts
Serves 4

• 1 lb. brussel sprouts, tough leaves removed and cut in half lengthwise
• 1 1/2 Tbsp. olive oil
• 1 tsp. ancho chili powder
• 1 tsp. paprika
• kosher salt

1. Preheat the oven to 425 degrees F.
2. In a large mixing bowl toss the brussel sprouts with the oil, chile powder, paprika and a couple of pinches of salt. Spread out onto an aluminum lined baking sheet.
3. Bake in the oven in tender and brown, about 20-25 minutes, tossing occasionally.  

 
 

Eat to the Beat 2011

Last night I participated in Eat to the Beat a wonderful annual fundraising gala that gathers female chefs from around the city to support Willow Breast Cancer Support Canada. Check out some more info here.

This was my third year participating in this event. Each participating chef prepares a bite size hors d'oeuvre for guests to enjoy. Last year I served BLT Bites; toasted brioche rounds with sundried tomato spread, arugula, roasted garlic aioli and crisp applewood smoked bacon.

photo of my last year's offering courtesy of Eat to the Beat's twitter page

This year, inspired by the season I prepared a Butternut Squash and Apple Soup with a Hint of Maple Syrup.

Because I prepared this soup for 1000 people I don't have the exact recipe but here is a scaled down version that is pretty much the same. I topped the soup off with some sour cream seasoned with sage and chives and some candied pumpkin seeds.

Butternut Squash and Apple Soup with Maple Syrup
Serves 4-6

• 2 Tbsp. olive oil
• 1 small spanish onion, chopped
• 1 rib of celery, chopped
• 2 cloves of garlic, chopped 
• 1 tsp. fresh chopped ginger 
• 1/2 Tbsp. chopped fresh sage
• 1 lb. butternute squash, peeled and cut into cubes
• 1 granny smith apple. peeled, cored and cubed
• 4 cups (1 L) chicken or vegetable stock
• 1-2 Tbsp. maple syrup
• salt and pepper to taste

1. Heat a small stock pot over medium-high heat. Add the olive oil, then the onions. Saute the onions until softened and starting to turn golden then add the celery, garlic, ginger and sage. Continue to cook until softened. Add in the squash and apples and continue to cook for a minute longer.
2. Pour in the stock. it should be enough to cover the vegetables. Bring to a boil then cover and lower the heat. Let simmer until vegetables are soft and tender, about 30-40 minutes.
3. Using a hand blender, puree the soup until smooth. Stir in maple syrup, salt and pepper to taste.

Warm Roasted Garlic and Caramelized Shallot Dip

Jord and I attended a pot luck Thanksgiving yesterday. For our contribution I made a delicious Cauliflower and Cheddar Casserole (my Mom's secret recipe...okay its not so secret you can find it on the back of a Campbell's soup can). I also whipped up a delicious warm dip. Unfortunately I did not grab a pic of the dip before it was devoured but I thought it was worth sharing the recipe anyway. This dip is perfect served with crackers, chips or cut up veggies.

Warm Roasted Garlic and Caramelized Shallot Dip
Serves 4-6 as an appetizer

• 2 heads garlic
• 2 medium shallots, sliced
• 1 Tbsp. olive oil
• 1 package (250g) cream cheese, at room temperature
• 1/2 cup mayonnaisse
• 1 tsp. Dijon mustard
• a sprinkling of goat cheese
• kosher salt and freshly ground pepper to taste

1. Preheat the oven to 450 degrees F. Using the two heads of garlic, follow my instructions for roasting garlic found here.
2. While the garlic is roasting, prepare the shallots. Heat a small saute pan over medium-high heat. add 2 tsp. of the olive oil and the shallots. Cook stirring occasionally until starting to brown then lower the heat to low and continue to cook until the shallots are soft and golden brown, about 10 minutes. Remove the shallots to s mixing bowl.
3. Remove the garlic from the oven and let cool. Turn the temperature of the oven down to 400 degrees F.
4. Once the garlic is cool enough to handle, remove the soft cloves and mash with a fork. Add the garlic puree to the shallots.
5. Combine the shallot and garlic mixture with the cream cheese, mayonnaise and Dijon. Season with salt and pepper and transfer to an ovenproof baking dish. 
6. Top the dip with a sprinkling of bread crumbs and a drizzle of the remaining olive oil. Place in the oven and bake until bubbly and hot, about 20 minutes.
7. ENJOY!

Image Courtesy of www.thegraphicsfairy.com

Tales from our Garden: Zucchini Fritters

Jordan and I took advantage of this past holiday Monday and spent the day lazily lounging in our backyard enjoying the quiet and the beautiful weather.

Mid-afternoon I took a small break from the outdoors to fix us a quick lunch. On my way inside I picked a large zucchini and some parsley from our garden. I got inside and decided to whip up a quick batch of zucchini fritters (kind of like a potato latke but with zucchini instead of potato)

They were the perfect light lunch to enjoy outdoors with a nice cold glass of white wine. It was a perfect afternoon!

Zucchini Fritters (adapted from a recipe in Martha Stewart Living)
Makes about 6 large fritters

• 1 medium sized zucchini
• 1/4 of a Spanish onion
• 2 Tbsp. chopped Italian parsley
• 1 Tbsp. parmesan cheese
• 2 Tbsp. flour
• 1 large egg
• the zest of 1 lemon
• salt and pepper to taste
• olive oil for frying

1. Using the large side of a box grater, grate the zucchini and onion onto a large, clean tea towel. Squeeze any excess moisture out from the zucchini and onion using the towel and then empty out into a large mixing bowl.
2. Combine the zucchini and onion with the parsley, cheese, flour, egg, lemon zest and salt and pepper.
3. Heat a large saute pan over medium-high heat. Once heated pour in enough olive oil to cover the bottom of the pan. Spoon in mounds of the zucchini mixture, flattening with the back of the spoon.
4. Cook until crisp on both sides, about 2-3 minutes a side and transfer to a paper towel lined plate. 
5. Sprinkle with some sea salt and serve.

Tales from our Garden: Zucchini, Ricotta and Lemon Flatbread

Our zucchini is growing like crazy!!! Check out these gigantos:

This weekend I used up some zucchini in a zucchini-date loaf and last night I used up some more in a delicious and simple zucchini flat bread to accompany some pasta for dinner.

Zucchini Flatbread
Serves 4 as an accompaniment to a meal

•  1 cup ricotta cheese
• 1 large clove of garlic, chopped 
• zest of 1 lemon
• small handful of parsley, chopped
• 1 store bought pizza or flat bread crust
• 1 green zucchini, sliced into rounds
• 1/2 red onion, sliced
• drizzle of olive oil
• salt and pepper

1. Preheat the oven to 425 degrees F.
2. In a mixing bowl, stir together the ricotta cheese, garlic, lemon zest and parsley. Season with salt and pepper.
3. Place the crust onto a baking sheet drizzled with olive oil. Spread the ricotta mixture onto the crust and top with the zucchini rounds and red onion.
4. Drizzle the flatbread with some more olive oil and place in the oven. Bake until the crust is golden and crisp and the cheese is bubbly, about 15 minutes.
5. Enjoy!

Crab Cake Sliders

Whenever I travel to the states I always make sure to visit The Cheesecake Factory. I know it isn't exactly a gourmet restaurant, but there is just something comforting about it that always draws me in. One of my favourite Cheesecake dishes is their Crab Cake Sandwich; a large crab cake sandwiched between a brioche bun and topped with crisp lettuce, fresh tomato and tartar sauce. Delicious, right? Well tonight, I decided to make my own version of the sandwich except that I made it miniature; Introducing The Crab Cake Slider!!!

These sliders are perfect for entertaining or a delicious week night treat as I enjoyed them tonight! Enjoy!

Crab Cake Sliders
Makes 8 Sliders

• 1/2 lb. fresh crab claw meat, picked through for shells
• 1 Tbsp. Hellman's Half the Fat mayonnaise
• 2 Tbsp.chopped chives
• 1 tsp. Frank's Red Hot hot sauce
• 1 tsp. dijon mustard
• 1 egg, beaten
• bread crumbs
• panko bread crumbs for dredging
• salt and pepper to taste
• 2 Tbsp. melted butter
• 8 slider buns
• Boston lettuce leaves, sliced tomatoes and tartar sauce (recipe below) for garnish

1. In a large mixing bowl gently mix together crab meat, mayo, chives, hot sauce, dijon, egg and bread crumbs until just combined, be careful not to break up crab meat too much. Place the panko bread crumbs in a shallow dish, season with salt and pepper and set aside.
2. Using your hands, form crab mixture into small slider patties, dredge in the seasoned panko and place on a a gently greased baking sheet. Repeat until entire mixture is used. Chill the sliders in the fridge for about 15-20 minutes (this will help hold them together when cooking)
3. Pre-heat your ovens broiler. Brush the tops of the crab cakes with some melted butter and place in the oven for 5 minutes, the tops should be golden brown. Remove the pan from the oven, flip the cakes over and brush with some more melted butter. Return to the oven and bake for an additional 3 minutes.
4. Spread a little tartar sauce on the bottom of a slider bun, top with some shredded lettuce, a slice of tomato and a crab cake, top with the bun top. Repeat with remaining cakes and buns.

Not Your Average Tartar Sauce
Makes about 1 cup (you will have leftovers)

• 3/4 cup Hellman's Half the Fat mayonnaise
• 1/2 tsp Old Bay seasoning
• 2 tsp. capers, roughly chopped
• 2 tsp. dill relish
• 1 tsp. grainy dijon mustard
• zest of 1 lemon 
• squeeze of lemon juice
• hot sauce to taste
• salt and pepper to taste

1. In a small mixing bowl combine all ingredients. Season with salt and pepper to taste.

Quick Meal: Pizza-nini

Last night was one of those evenings where I had an hour after getting home from work to not only make dinner but eat it too as we had an appointment to get to. I didn't want to just go through the drive through on my way home so I whipped up something I have made before that is super simple, delicious and you don't even need to turn on your oven.

A pizza-nini is essentially, a panini made out of pizza ingredients. I use store bought pizza crust and spread on my favourite toppings. Instead of baking the pizza in the oven, I fold it in half, brush it with some olive oil and grill it on my panini press until the cheese is all melted and then eat it like a sandwich.

You can go classic with cheese and tomato sauce like this pizza-nini for my hubby:

Or you can get a little fancier like this proscuitto, ricotta, fig and arugula one for me:

Get creative!

To round out the meal serve with a salad and you have a quick and delicious dinner in no time. These are great for entertaining and make great appetizers or hors d'oeuvres when cut up into bite size pieces.
.

Ravioli with Sweet Corn, Leeks and Bacon

With its bright colours and light sauce this pasta dish is a delicious way to welcome spring!!!

This sauce goes great with fresh Fettuccine as well.

Ravioli with Sweet Corn, Leeks and Bacon
Serves 4

• 4 ears of corn, shucked, kernels removed
• 1 cup vegetable broth
• 1/4 cup cream
• 4 slices of bacon, chopped
• 2 leeks, sliced
• 2 cloves of garlic, minced
• 2 sprigs of thyme, leaves removed and roughly chopped
• 1 red pepper, diced
• 1 lb. package of ricotta and spinach ravioli
• Kosher salt and freshly ground pepper
• Hot sauce to taste
• ½ cup flat leaf parsley, chopped
• Freshly grated Parmesan cheese

1. Bring a pot of salted water to a boil.
2. In the meantime, in a blender or food processor combine 1 cup of the corn kernels with the broth and cream. Blend until combined and set aside.
3. Heat a large sauté pan over medium high heat, add the bacon and cook until just starting to crisp. Add the leeks, garlic and thyme. Cook until softened and the leeks are lightly brown, about 3 minutes.
4. Stir in the red pepper and remaining cornand cook until pepper is soft and corn is cooked through about 3-5 minutes. Pour in the broth mixture, stirring to combine. Lower heat and let simmer while you cook the pasta.
5. Cook the pasta in the boiling water according to package directions, drain and set aside.
6. Check the seasoning of the sauce and adjust with salt, pepper and hot sauce, stir in parsley. Toss the seasoned sauce with the drained pasta and top freshly grated Parmesan cheese before serving.

ENJOY!

Hearty Kale, Sausage and White Bean Soup

I know it is Spring, but it is still pretty chilly out so I decided to warm up with a hearty soup for dinner tonight. This soup is delicious, filling and nutritious!

Hearty Kale, Sausage and White Bean Soup
Serves 4

• 2 chicken or turkey sausage links, casings removed
• 1 tsp. plus 2 tsp. olive oil
• 1 spanish onion, chopped
• 1 clove of garlic, minced
• 1/2 tsp. red chili flakes
• 1 tsp. paprika
• 6 cups chicken or vegetable broth
• 1 small bunch of kale, roughly chopped
• 1 can white cannelinni beans, drained and rinsed
• salt and pepper to taste
• Parmesan cheese for garnish

1. Heat a large sauce pot over  medium-high heat. Add the 1 tsp of olive oil and the sausage and cook, crumbling with a wooden spoon until cooked through, about 4 minutes. Using a slotted spoon remove the sausage to a bowl and set aside.
2. In the same pot add the remaining oil, onions and garlic. Saute until onion is soft, lower heat and continue to cook until onions are golden and caramelized. Stir in red chili flakes and paprika and cook for 30 seconds more.
3. Pour in chicken broth and bring to a boil, add kale and beans and simmer until kale is wilted.
4. Add in sausage with its juices and continue to simmer for five minutes.
5. Skim off any excess fat from the top of the soup, season with salt and pepper and serve with a sprinkling of Parmesan on top.

 ENJOY!

Superbowl Sunday Spinach Dip

I first made this dip years ago for a Superbowl party with my girlfriends (really just an excuse to pig out and watch the half time show). Ever since then, this dip has been a staple at pretty much every party I throw. When I first started this blog it was the most requested recipe by all my friends.

In honour of the 2011 Superbowl (or the Snackbowl as it is referred to in my family) here is my Spinach Dip recipe. It is sure to be a crowd pleaser at any Superbowl party, whether you are actually watching the game, or just the Black Eyed Peas.

Warm Spinach and Artichoke Dip

• 1 package (300g) frozen chopped spinach, thawed, excess water squeezed out
• 1 can (398 mL) artichoke hearts, drained and chopped
• 1/2 Cup finely diced red onion
• 1 package (250 g) cream cheese, at room temperature
• 1 1/2 Cups mayonnaise (I use Hellman's half the fat)
• 1 Cup plus 1/4 cup shredded cheese (various cheeses can be used, I find the best are cheddar or asiago)
• Siracha chili sauce or Frank's Red Hot sauce to taste 
• salt and pepper to taste

1. Pre-heat the oven to 350 degrees F.
2. Place all the ingredients, reserving the 1/4 cup of the shredded cheese, into a large mixing bowl. Mix until thoroughly combined.
3. Transfer the dip into an ovenproof baking or casserole dish and sprinkle the top with the remaining cheese.
4. Place in the oven and bake until heated through and cheese ontop is melted and bubbly, about 30 minutes.
5. Serve with your favorite dippers!!!