Turkey Burgers

May 16, 2012 by jennifer

Since there is only so much grilled beef and lamb one family can possibly consume in one summer we like to fill in the gaps with these delicious turkey burgers.

Ingredients:

• 4 or 5 slices all-beef bacon, cooked1 pound lean ground turkey1 egg1 slice brown bread, cut into ¼" pieces2 tablespoons minced sun dried tomatoes1 teaspoon anchovy paste1 teaspoon chopped fresh thyme1 tablespoon chopped fresh basil 3 green onions, finely minced1 garlic clove, finely minced1 teaspoon salt

Directions:

1. Preheat barbecue or indoor grill to medium high heat.

2. Combine all ingredients in a bowl. With cold-water dampened hands, shape into 4, ¾-inch thick patties. Place on tray. Cover and refrigerate until ready to grill.

3. Lightly oil the grill and cook burgers for about 7 minutes per side, or until entirely cooked through.

4. Serve in pita, on bread or a challa bun garnishing if desired with red onion and hot mustard.

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Grilled Pineapple Chicken

May 16, 2012 by jennifer

This chicken embodies warm days and beautiful nights. The flavours are reminiscent of a week I spent in The Dominican Republic almost ten years ago…a week I obviously will never forget.

Ingredients:

• 8 chicken thigh/leg pieces, bone in, skin on1 whole, peeled and cored pineapple ¼ cup pineapple juice1 ½ tablespoons Turbonado brown sugar¼ cup grainy mustard¾ teaspoon cayenne½ teaspoon tumeric1 teaspoon kosher salt2 tablespoons orange juice & 1 teaspoon zest2 tablespoons lemon juice & 1 teaspoon zest2 tablespoons lime juice & 1 teaspoon zest2 tablespoons cornstarch dissolved in ¼ cup cold water

Directions:

1. Salt and pepper chicken pieces front and back.

2. In a small sauce pan combine juices, brown sugar and mustard and bring to a light boil. Reduce heat and stir in spices and the cornstarch-water mixture. Simmer for 3 minutes until thick, stirring constantly.

3. Brush sauce on chicken pieces and place on a prepared grill, skin side down. Brown for about 12 – 15 minutes on each side, brushing on more sauce as you grill.

4. When the chicken skin is brown (almost burned) and the meat is cooked through, grill the pineapple rings. Cook these for 2 minutes on each side. Turn the chicken over once more and baste with sauce and cook for a few more minutes. Remove to plate, tent with foil and allow to rest for five minutes before serving with the pineapple slices.

Recipe Origin:

A Domestic Goddess original.

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Stromboli

May 16, 2012 by jennifer

These rolls are a lot like pizza…and just as tasty. I love the fact that the sauce is a dip rather than on the inside like calzones. This also makes them perfect for munching on while sitting in front of a sports game on television.

Ingredients:

• 1 – 1 ½ pounds pizza dough1 tablespoon olive oil2 cloves garlic, minced2 small-ish onions, chopped½ pound button mushrooms, sliced½ pound ground vealFreshly cracked black pepper4 ounces thinly sliced provolone3 red peppers, roasted, rinsed and chopped½ cup goats cheese½ cup chopped black olives1 whole zucchini, sliced in ¼" rounds¾ cup finely grated Parmigiano-Reggiano1 large egg, lightly beaten1 cup of your favourite Marinara sauce

Directions:

1. Heat olive oil in a pan over medium-high heat. Add the onion and garlic and saute until onion is slightly soft. Add the mushrooms and saute until lightly browned. Add the veal and cook through. Remove from heat and set aside. Saute the zucchini slices separately and set aside.

2. Preheat oven to 400 F.

3. Quarter dough. Roll out 1 piece into a 12" x 6" rectangle on a lightly floured surface and cut into three square-ish pieces. Sprinkle each with 1 tablespoon Parmesan and about a ¼ teaspoon black pepper. Arrange 1/6 of the meat, onion, mushroom combo, topped with 1/6 the provolone, in an even layer over each square of dough. Roll up each one like a burrito and pinch edges to seal.

4. Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg, sprinkle with salt and pepper and cut 3 (½-inch) steam vents in each roll.

5. Make the other 6 rolls the same way but with roasted red peppers, goats cheese, black olives and the sauteed zucchini slices. Bake all 12 in middle of oven until golden, 30 to 35 minutes. Serve hot with Marinara sauce on the side for dipping.

After-Thoughts:

You can make these "pizza roll-ups" with practically any ingredients inside them – whatever you have in the fridge or your cupboard!

Recipe Origin:

Based – very loosely – on a recipe from Gourmet Magazine, February 2002

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Butternut Squash and Spinach Tart

May 16, 2012 by jennifer

This tart is simple and impressive. It can be served sliced in small pieces as a side dish or with a simple salad as a main course. It is intricately flavoured and really quite exquisite.

Ingredients:

• 1 package of puff pastry dough1 cup ricotta cheese1 cup goat cheese2 eggs, lightly beaten1 tablespoon unsalted butter1 large onion, sliced thinly1 pound baby spinach¼ teaspoon kosher salt1/8-inch slices of butternut squash (I used the whole neck of the squash)pepperzest of one lemon

Directions:

1. Cook the slices of butternut squash in a bit of olive oil, salt and pepper on medium high heat for 1-2 minutes per side. Set aside.

2. Caramelize the onions in a hot pan with the butter and set aside. Wilt the spinach in the same pan (add a bit of olive oil if necessary) and set aside.

3. Preheat oven to 375. Roll out the puff pastry � to roughly 1/8-inch. Place on a parchment-lined baking sheet and prick the dough in the middle of the tart a few times with the tines of a fork.

4. In a small bowl mix the ricotta, goat cheese, two thirds of the eggs, onions, spinach and salt together. Spread this mixture onto the base of the tart., leaving a few inches around. Arrange the slices of squash on top, and crumble the remaining goat cheese on top of that.

5. Fold the edges of the pastry in toward the filling (an inch or so), overlapping where necessary, forming a galette/rustic tart. Brush the pastry with the egg yolk and bake for 30-35 minutes or until pastry is golden brown and the filling has set.

5. Serve warm, cut into small slices (it is quite rich) sprinkled with lemon zest and fresh cracked black pepper.

Recipe Origin:

Based on a recipe by Heidi of 101 Cookbooks.

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Pasta with Broccoli, Mushrooms and chicken

May 16, 2012 by jennifer

This pasta is scrumptious and simple. You can even make the sauce ahead of time and then heat it through when you boil the water for the pasta.

Ingredients:

• 1 tablespoon olive oil1 medium onion, diced½ pound cremini mushrooms, cleaned and sliced2 cloves garlic, minced2 tablespoons unsalted butter2 tablespoons all purpose flour¾ cup low sodium or home made chicken broth1 cup whole milksalt and pepper to taste¼ teaspoon crushed red chilis½ head broccoli, florets divided¾ pound spaghetti or fettuccine noodlessalt for pasta water1 cup shredded, cooked chicken½ cup shredded parmesanzest of one lemon

Directions:

1. Saute the onion, mushrooms and garlic in olive oil over medium heat. Add butter and flour to form a roux and cook until flour is cooked through (about 5 minutes).

2. Add chicken broth and stir till thickened. Add milk, a little at a time, stirring well with each addition. Add salt and pepper to taste as well as the chilis.

3. Bring a pot of water to boil that is large enough to hold your pasta with room to spare. Salt water and add pasta to pot. Once pasta just begins to soften, add broccoli florets to water to blanch.

4. When pasta is cooked, the broccoli will be done as well. Add pasta, broccoli and chicken pieces to sauce, reserving about a ½ cup of the pasta water. Add pasta water as necessary to pasta and sauce. Stir in parmesan and lemon zest, serve with a drizzle of spicy olive oil.

Recipe Origin:

A Domestic Goddess original.

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Asian Noodle Salad with Tofu

May 16, 2012 by jennifer

Light, refreshing and just as delicious served cold the next day for lunch as it is served fresh and warm, it is perfect for evenings when you have better things to do than organize meals and pack lunches for starving husbands.

Ingredients:

• 1 16-ounce package firm tofu½ cup sesame seedsvegetable oil for frying2 cloves garlic, finely chopped ½ red chili pepper, seeds removed, flesh minced ½ tablespoon honey juice of half a lime 1 tablespoon fish sauce 1 teaspoon kosher salt ½ pound spinach noodles

Directions:

1. Slice the tofu into 6 pieces and coat each side with sesame seeds. Heat enough vegetable oil in a pan to fry tofu and add tofu to pan – brown on all sides. Repeat with remaining tofu slices. Set aside.

2. Place the garlic, chili, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.

3. Bring a pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce and noodles and top with one or two slices of cooked tofu.

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Creamy Chick Pea Chili

May 16, 2012 by jennifer

This is a slightly sweet chili that fills you up without completely weighing you down. A lime margarita or just lime juice with mint would go nicely with it to break through the heat from the Tabasco.

Ingredients:

• 1 medium onion, chopped roughly1 red pepper, chopped roughly2 medium carrots, ¼" dice1 stalk celery, ¼" dice1 zucchini, quartered and chopped1 small sweet potato, quartered and chopped2 tablespoons chili powder1 tablespoon paprika1/8 teaspoon crushed red chilis¼ teaspoon cumin½ teaspoon fresh cracked black pepper¼ teaspoon Kosher salt¼ cup gold Tequila1 large can stewed tomatoes 1 can chick peas, drained (or dried, soaked overnight)1 can creamed corn½ teaspoon Tabasco (or more or less depending on taste)Limes and grated cheese to serve

Directions:

1. Saute vegetables in a large pot on medium heat until they begin to soften, about 10 minutes. Add spices and cook for another 3 – 5 minutes.

2. Deglaze pan with Tequila and add tomatoes. Cook until liquid has reduced by about ¾ – about 1 hour, stirring every so often.

3. Add chickpeas and creamed corn and and Tabasco to taste. Cook through and allow flavours to meld for at least an hour or so…the longer you can leave it, usually the better.

4. Serve with Tabasco on the side for those who like it spicy and lime wedges to squeeze on top.

Recipe Origin:

A Domestic Goddess original.

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Maple Mustard Moose Wings

May 16, 2012 by jennifer

"Moose" wings are similar to "Buffalo" wings, only they are bigger and more Canadian. Made with chicken drumsticks, these "wings" are easy to eat like wings but big enough to satisfy any huge Moose-like appetite.

Ingredients:

• 20 chicken drumsticks (and thighs if you want)1 cup pure maple syrup3 tablespoons Dijon mustard2 tablespoons Worcestershire 2 tablespoons red wine vinegar1 medium onion, minced¾ teaspoon salt½ teaspoon freshly ground pepper

Directions:

1. Combine all ingredients (except the chicken) in a large bowl, zip lock bag or pan. Add chicken and marinate in the fridge overnight or for at least an hour at room temperature.

2. Remove chicken from marinade and pour excess marinade into a small saucepan. Set over medium-high heat and bring to the boil. Allow to cook until thickened and reduced by half.

3. Grill or roast "wings" until cooked through, basting with reduced marinade.

After-Thoughts:

This marinade would be perfect for any form of chicken…I’m actually tempted to roast an entire chicken and baste it with this marinade. Yummmmm…

Recipe Origin:

A Domestic Goddess original.

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Roasted Lemon Garlic Chicken

May 16, 2012 by jennifer

I came up with this recipe when faced with an unruly oven that didn’t stop heating up once it was turned on. If your oven works perfectly (lucky you!) you can still make this chicken – but you might not appreciate it quite as much.

Ingredients:

• ¾ cup olive oil3 lemons1 tablespoon dried thymesalt and pepper1 whole chicken, cut up (skin on, bone in)6 whole, peeled cloves garlic

Directions:

1. Combine olive oil, juice and zest from the 3 lemons (reserving rinds), thyme, salt and pepper.

2. Rinse chicken pieces and pat dry. Toss in marinade to coat and refrigerate for a few hours.

3. Preheat oven to about 400 F. Turn chicken skin side down, add garlic cloves and reserved lemon rinds and roast in oven for approximately 45 minutes, turning once. Chicken is done when pierced and juices run clear and skin is slightly crisp and browned on outside.

4. Remove chicken from oven and allow to rest for about 10 minutes before serving. If you want to make a gravy from the remaining sauce in the pan, skim off the fat and cook down on the stove-top, adding about a teaspoon of corn starch and some white wine. Serve with roasted garlic.

Recipe Origin:

A Domestic Goddess original.

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Mulligatawny Soup/Stew

May 16, 2012 by jennifer

I had Mulligatawny soup once at an Indian restaurant and just kind of guessed at most of the components, so it’s not your traditional recipe…but it sure is delicious!

Ingredients:

• 1/8 cup vegetable oil1 large Vidalia onion, diced4 garlic cloves, chopped2 carrots, diced1 medium zucchini, diced½ medium eggplant diced¾ teaspoon ground coriander1 teaspoon turmeric½ teaspoon cayenne pepper½ teaspoon cinnamon¼ teaspoon cumin1 teaspoon curry powder1 teaspoon freshly grated ginger2 bay leaves1 cup dried red lentils3 cups low-salt chicken broth2 cups diced cooked chicken1 cup heavy cream3 tablespoons fresh lemon juice2 cups cooked basmati ricePlain yogurt or labneh for serving

Directions:

1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and saute 2 minutes. Add carrots, zucchini and eggplant and saute until all vegetables are soft.

2. Add turmeric, cayenne, cinnamon, cumin, curry, ginger and bay leaves and stir for about a minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.

3. Puree soup with immersion blender until almost smooth (you can puree it in a blender if you want it totally smooth, but I like it a bit rough and rustic). Stir in chicken, cream, and lemon juice. Add rice and season to taste with salt and pepper if necessary. Serve with a dollop of plain yogurt or labneh.

Recipe Origin:

A Domestic Goddess original.

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Indian-Inspired Chicken

May 16, 2012 by jennifer

I love chicken on the barbecue and this recipe certainly doesn’t disappoint. The flavours are mellow but distinct and who doesn’t love the minimal amount of work involved??

Ingredients:

• 10 large chicken legs2 tablespoons freshly squeezed lemon juice1 teaspoon grated lemon zest1 teaspoon salt1 cup full fat plain yogurt3 teaspoons whole grain mustard3 cloves garlic, minced2 ½ teaspoons paprika1 teaspoon ground coriander2 ½ teaspoons ground cumin1 tablespoon fresh grated ginger1 teaspoon ground tumeric1 teaspoon fresh thyme1 tablespoon fresh chives, minced1 teaspoon fresh mint, minced1 tablespoon fresh lemon balm, minced

Directions:

1. Mix all of the ingredients except the chicken, in a large, shallow bowl. Remove about 1/3 cup of mixture to a separate bowl.

2. Add the chicken legs and rub the yogurt-spice mixture into them. Cover or transfer to a freezer bag and leave to stand overnight in the refrigerator.

3. Bring the chicken to room temperature and place on medium hot grill for about 25 – 30 minutes until cooked, turning and basting with reserved marinade.

4. Serve with lemon wedges and cucumber raita on the side.

Recipe Origin:

A Domestic Goddess original.

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Fish Sticks with Corn Flake Crusts

May 16, 2012 by jennifer

Though they may seem a bit childish, fish sticks are sometimes just what you need after a hard day. My son loves them and so I went in search of a good, relatively healthy, simple recipe. I keep a huge bag of them in the freezer for nights when no one wants to cook.

Ingredients:

• 8 pounds white fish, cut into 3" squares or rectangles (I use Halibut or Tilapia)Salt and freshly cracked black pepper4 large eggs½ cup milk5 cups crushed corn flakes2 teaspoons salt2 teaspoon ground black pepper1 tablespoon lemon zestolive oil* makes about 8 servings (so keep some uncooked in the freezer for another time!)

Directions:

1. Rinse and pat dry the fish pieces and season with salt and pepper.

2. Whisk together eggs and milk in a shallow bowl and in a separate bowl, combine the crushed corn flakes, salt, pepper and lemon zest.

3. Dip the fish pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. Arrange on a baking sheet. Drizzle a small amount of olive oil over each piece of the fish.

4. Bake until the fish is crisp and golden, 15 to 25 minutes. Serve immediately or at room temperature.

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