Stuffed Spaghetti Squash with Italian Turkey Ragu

Ground turkey is a weird kinda thing...consistency, unique scent too. I sometimes cook with it because I feel like it will be leaner than other meats but I don't overly adore it.  Just realize that it needs some serious, but serious seasoning to be tasty, otherwise so-so. Because I have some thawed, I thought of creating a rich Ragu...long simmered Italian flavours in Spaghetti squash boats, transforming the turkey into a wonderful thing!

Each squash will make 2 large boats.  Just cut in half, remove seeds, turn upside down on parchment paper on a baking pan and cook at 375 for about 45 min. Once cooked, just set aside and cool.

Turkey Ragu: plan on simmering this sauce for at least an hour, longer is better.

Sautee:
2 medium diced onion until golden (takes a while)
add 4-5 chopped garlic cloves
add lots of sliced mushrooms
tbsp. of crushed chili
salt and pepper

Once cooked and smells great, deglaze with some white wine
Add ground turkey meat and cook through (you can combine some Italian sausage here too)

Season with:
handful fresh chopped rosemary
handful fresh chopped thyme
about a tbsp. each, dried oregano and dried basil
good pinch of ground nutmeg (freshly ground if possible)
add I can of whole tomatoes, crushed the tomatoes in your hand
add about a 1/2 cup of milk or light cream
add some parma cheese into the sauce
Simmer the sauce on a very low heat for a long time...

Assemble the dish by grating the cooked spaghetti squash with a fork to pull it up from the skin.  It is always so fantastic to eat and "al dente" with a slight crunch. Make a bit of space in the middle of the boat to spoon in the ragu. Top with mozz cheese or a mixture of shredded cheeses and bake at 350 degrees for about 20 minutes or so until cheese melts.

This is a yummy low carb dinner, and even better for leftovers!

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Fantastic Fish Pie

This is a rich, hearty, decadent and creamy casserole for a cold winter's day.  It has a few steps to prepare but so worth it.  Based on a Gordon Ramsey recipe, this reminds me of a meal you would have in a steamy British pub. YUM!

Step 1: Poach the fish and create the basis for the flavourful sauce.  You will need a wide pan for this part. Heat to medium on the stove and combine:

Peel and quarter a large onion, stud a couple of cloves in 2 of the wedges.  Don't avoid this step, even if you are not a huge fan of clove.  You'll see why when you taste it!
Add 1 cup of 35 % cream and 1 cup of milk.
Add 1 bay leaf and a few sprigs of fresh thyme.
Once the "broth" is simmering, place 2-3 large filets of white fish in the sauce and poach.  I like haddock for this dish, holds up to the sauce and has a delicate mild flavour.
Also add a filet of shredded smoked fish to this.  Smoked Mackerel is delicious but stronger in flavour.  Smoked trout is amazing!
Let this pan simmer partly covered for about 5-6 minutes.  The haddock may not be cooked through but don't worry as the casserole will be baked.
Remove fish and strain the hot "broth" into a bowl and reserve.

Step 2: Make mashed potatoes, seasoned with salt and pepper and set aside. Make enough to cover the casserole dish you will use.  Before you add this layer to the casserole dish, you will mix in 1 egg yolk and about a cup of grated gruyere and cheddar cheese.

Step 3: Making the cream sauce
Sautee 2-3 finely chopped leeks in 2 tbsp. of butter until tender and golden-ish.
Chopped fresh thyme is a delicious herb to add
Add a bit of white wine to deglaze the pan.
Add 2 tablespoons of flour and cook out a bit.
Then add the reserved creamy broth and stir until thickened.  Make sure to season.

Step 4: Finally!
Pour the sauce into your casserole dish or stove-to-oven pan and combine with the fish either shredded or in chunks. Fold in a big handful of fresh chopped parsley.
Add the cheese and egg yolk to the mashed potatoes and then smooth over the fish. Actually, I like peaks and valleys so that there is some texture to the topping.
Sprinkle a bit of paprika on top ( I put paprika in everything...remember!)

Cook the casserole for about 30 minutes at 325 degrees.  At the end when bubbling, I usually broil it for a couple of minutes for extra crispy, cheesy pizzazz.

This hearty rib stickin' meal is great served with peas or green beans.  And makes fabulous leftovers too!  On a cold day, think of this decadent dish!

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Perfect Pumpkin Muffins

So, I'm no baker, this we all know.  And I've made a million different pumpkin muffin recipes, most to no avail.  But, this is the one, perfectly light and perfectly spiced.  Add raisins or chocolate chips for an extra bit of fun...a Sunday morning treat.

Pre-heat your oven to 400 degrees.  I use muffin paper cups.

1 cup all-purpose flour

1 cup whole-grain flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup packed dark brown sugar

3 tablespoons maple syrup

1/4 cup canola oil

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup low fat buttermilk

 

Make your own buttermilk by adding lemon juice to the milk and let stand for about 5 minutes.

 

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, maple syrup, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

 

 

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Ham and Egg Magic Muffins

This is what you make on a Sunday morning after a late night out...comfort food, easy, (a one bowl wonder) light and satisfying. If you eat one, you can eat 100!

Pre-heat your oven to 400 degrees. "Pametize" your 12 muffin tin.

• 1 cup cottage cheese (no butter, no oil...super!)
• 4 eggs, lightly beaten
• 1 cup flour ( I do half white and half whole wheat)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 ounces ham, diced (bacon, salami, sausage, pepperoni would also be yummy)
• 1/2 cup cheddar cheese, shredded (any sharp cheese works, gruyere is great!)
• 3-4 green onions, diced

This muffin can take lots of herbs and spices if you want to doctor it up.  I think any flavour combo you love would be great. I like paprika or chili peppers, jalapeño peppers or sweet red peppers are great too.  

1. Mix the cottage cheese, eggs, flour, baking powder and salt followed by the ham, cheddar cheese and green onions, pour into a greased 6 or 12 muffin pan and bake in a preheated 400F/200C oven until golden brown and a toothpick poked into the centre comes out clean, about 25-30 minutes.
   
   
   

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Vibrant Horseradish Maple Vinaigrette

The tangy bite of this vinaigrette coupled with its maple sweetness is simply addictive. Make a double batch in a large mason jar and it keeps for eons in the fridge. You really need to blend this concoction to emulsify.  A magic bullet or immersion blender works great.

3 tbsp. Apple cider vinegar
2 tbsp. fresh grated or jarred hot horseradish
1 tbsp. Dijon mustard
1 tbsp. mayo
1 tsp. maple syrup
1 minced clove of garlic
1/2 c. olive or canola oil, or a mix of the 2
salt and pepper to taste

Wiz this up and pour over roasted root vegetables ( parsnips, carrots, sweet potatoes, squash...) roasted Brussel sprouts and beets, roasted fennel and onion...roasted anything!

This is beyond delicious.

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KILLER Frozen Nanaimo Pie

This pie is a riff on a classic Canadian dessert.  It is too easy for words and is ridiculously delicious.  I mean, who doesn't love Nanaimo Bars, and imagine, it's a stinky hot summer day and you serve this ice cream marvel to the crew! The first time I tasted it a Suzie and Tassie's (our family cake Queen!) BBQ, I just couldn't believe how good it was...and so I've made it so many times since, and will throughout the winter too.

 

Make your regular Graham cracker crust by adding the chocolate, coconut and ground nuts, I used pecan, but walnut is yummy too. Get your pie shell ready by spreading the crust in the pie pan.  No need to cook!!!

 

Get great quality vanilla ice cream.  I love Chapman's French vanilla.  Leave the ice cream out to get a bit soft and add 3 gigantic heaping tbsp. of the powdered custard and stir it all in until well combined. Place this into the pie crust smoothing it out and freeze for a couple of hours.

 

Make the chocolate ganache topping by combining melted chocolate, I like Baker's semi sweet, and cream. Once creamy and cooled a bit, pour it atop the frozen pie and then freeze again till everything sets. Will need another hour or so.

KEY- do not cover your pie when freezing. Saran or similar will inevitably stick to the chocolate take on a plastic-y taste.So, don't bother.

 

 

This pie won't last for 2 minutes...better make 2 of them!!  Out of control. Really.

 

• 3/4cup  graham cracker crumbs
• 1/3cup sweetened shredded coconut (I put more!)
• 1/3cup finely chopped or ground walnuts or pecans
• 1/4cup cocoa powder
• 1/4cup granulated sugar
• 1/3cup butter, melted
• 3 tbsp. custard powder, (such as Bird's Traditional)
• 4cups (1L) French vanilla ice cream, softened
• 55g semisweet chocolate, (about 2 oz), chopped ( I double this!)
• 1/4cup whipping cream 35% ( I double this!)

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