Asparagus & Cheddar Bread Pudding
Added on: Wednesday May 13, 2009

Asparagus season is slowly making its way up to us in York Region. I love to serve asparagus at most meals while it is in season. This is a great recipe that you could serve for breakfast, lunch, or dinner. If you haven’t tried the Challah that the Clean Food Connection gets from the Bagel Flame Bakery in Aurora, you don’t know what you’re missing. I would tell you to use whatever Challah you have left over, but in our house, I had to buy an extra loaf to make this!

• 1 lb Challah bread, cut into large cubes (about 3/4 of a loaf)
• 1 lb. asparagus, cut into 3" pieces
• 6 large eggs
• 2 cups whole milk
• 1 1/2 tsp sea salt
• 2 tsp fresh ground black pepper
• 3 cups aged cheddar cheese
• 1 cup grated Parmesan
• 1/3 cup fresh chives
• 1/3 cup fresh flat-leaf parsley

1. Dry the bread cubes overnight on a cookie sheet.

2. Preheat the oven to 375 degrees. In a pot of salted, boiling water, cook the asparagus for 3 minutes. Remove from the boiling water and submerge in cold water for 2 minutes, to stop the cooking process.

3. In a medium bowl, whisk together the eggs, milk, salt, and pepper.

4. In another bowl, combine the cheeses and herbs.

5. Butter a 9x13-inch baking pan. Place half of the bread cubes in the pan, followed by half of the asparagus and half of the cheese mixture. Pour half of the egg mixture evenly over the top. Repeat the layers.

6. Let stand at least 20 minutes. Bake for about 45 minutes, until golden brown. Serve warm.

Beef & Lentil Tacos
Added on: Wednesday September 24, 2008

I lugged my crock-pot out of the basement this weekend. I was busy preparing for my son’s 6th birthday party, and I knew that time would be at a premium by Saturday night. We sat down to a delicious, do-it-yourself dinner that everyone loves. The red lentils break down, so the kids didn’t notice a thing!

• 1 lb. extra-lean ground beef
• 2 medium onions, chopped
• 1 red pepper, chopped
• 2 carrots, shredded
• 4 cloves garlic, minced
• 1 1/3 c. crushed tomatoes
• 1 1/3 c. dry lentils, red or brown
• 1 c. water
• 1 T. chili powder
• 1 T. ground cumin
• 1 t. kosher salt
• 1/2 t. freshly ground black pepper
• 1 or 2 jalapeno peppers, minced (optional)

1. Brown the beef in a large skillet over medium-high heat. Transfer beef to a medium to large crock-pot. Add onions and pepper to the skillet and cook until onions are translucent, about 5 minutes.

2. Add the onion mixture to the crock-pot. Stir in the carrots, garlic, tomatoes, lentils, water, chili powder, cumin, salt & pepper. Cover and cook on low for 6-8 hours. Make into tacos, nachos, or even serve over brown basmati rice (I love the popcorn smell of brown basmati cooking).

*After the four of us had dinner, I ended up with two litres to freeze for another dinner.

Curried Lentil Burritos with Cilantro-Scallion Spiced Yoghurt
Added on: Wednesday May 21, 2008

This recipe has been very popular on “The Good Egg Blog”. It is a wonderfully satisfying dish for vegetarians and meat-eaters alike.

When I first made these burritos, I wondered about the "French toast tortilla" idea. Why not just roll them up in the plain tortillas and save a step or two. Well, whatever you do, don't skip the tortilla instructions! The tortillas became soft and warm and the cheese was just starting to melt on them. This combination paired, with the yoghurt sauce and it was a great meal that I will definitely make again and again. Note: next time, I will put a different filling in the burrito for the kids.

Adjust the recipe by doubling or tripling the amounts. I doubled the recipe but I didn't use double the amount of broth. I would keep some broth out and add it as necessary while the lentil mixture is cooking.

This recipe was passed on to me from a friend who is an excellent cook. When she recommends something, I know it is going to be good! Speaking of which, if you have a favourite recipe, I would love to hear about it, try it, and maybe even feature it on the Clean Food Connection’s website; just send us an email!

Eggplant Parmigiana
Added on: Wednesday February 4, 2009

This meal can be made well ahead of time, and it is a real treat to sit down to. You may already have most of the ingredients in your pantry. Salting eggplant used to be necessary to remove any bitterness. These days, most eggplant are not that bitter and therefore don’t require that extra step.

• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 eggs
• 1/3 cup milk
• 3 cups dry bread crumbs
• 1/2 cup parmigiana reggiano cheese
• 2 eggplants
• 3 cups tomato sauce
• 1 pound mozzarella, sliced thin
• 1 cup olive oil

1. Mix the flour with salt & pepper and place in a bowl that will be big enough to dip the eggplant slices. Mix the eggs and milk together in a similar sized bowl. Then mix the bread crumbs and parmigiana reggiano together.

2. Peel the eggplants. Slice lengthwise in 1 cm slices.

3. Heat a thin layer of olive oil in large skillet pan. While oil is heating up, start breading the eggplant. Dip eggplant piece in flour, egg mixture, and bread crumbs, in that order. Make sure the olive oil is hot enough so that it doesn't soak into the eggplant as soon as you place it in the pan. Fry until crispy on each side. Place on paper towel to drain off any excess oil.

4. Preheat oven to 375 degrees. In the bottom of a 13x9 inch pan, spread a thin layer of tomato sauce. Place fried eggplant pieces on top of sauce. Spread some sauce on each slice of eggplant and then top with a thin slice of mozzarella. Continue this until all the eggplant is used up. Sprinkle the top with parmigiana reggiano and bake, uncovered, for 45 minutes or so in 350 degree oven.

Grilled Shrimp
Added on: Wednesday July 16, 2008

A few weeks ago, I was busy preparing dinner for a couple of friends. Early in the afternoon, I had a phone call from another couple that just happened to be in town, and “did we have plans for dinner?” I wasted no time in giving them directions to our house and then I started to panic a little about whether I would have enough food for everyone. I happened to have a big bag of shrimp in the freezer and I had always wanted to try this recipe. Turned out being a huge hit, almost more enjoyable than what I had originally planned!

• 1 small onion, chopped fine
• 3 garlic cloves, minced
• ¼ c. fresh parsley, minced
• 1 T. Dijon mustard
• 2 t. sea salt
• Freshly ground black pepper
• ¼ c. olive oil
• 3 T. fresh lemon juice
• 2 lbs. Jumbo shrimp, peeled (I always remove the tails but leave them on if you like)

Combine all of the ingredients, except the shrimp. Add the shrimp and allow them to marinate for at least one hour, or longer. Prepare the grill; brush lightly with oil to avoid having the shrimp stick to the grill. Skewer the shrimp. Grill the shrimp for a minute or so on each side, until they turn opaque.

*If you are using wooden skewers, make sure you soak them in water for at least an hour before you use them. Otherwise, they will catch on fire while the shrimp are cooking.

Pan-fried Pickerel
Added on: Wednesday December 17, 2008

• 1 1/2 lbs Lake Erie Pickerel fillets, deboned, skinned, and cut into 3" pieces
• 1 cup all-purpose flour
• 2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 3 extra-large eggs, beaten
• 1 cup fresh bread crumbs
• 1 tablespoon parsley, chopped fine
• 1 cup vegetable oil

1. Fill three shallow bowls with the following ingredients: In the first bowl, stir the flour, salt, and pepper together. In the second bowl, beat the eggs well. In the third bowl, stir together the fresh bread crumbs and parsley.

2. Heat 1/2 cup of oil in a heavy pan (cast iron works perfectly for frying fish) over medium-high heat. Test the heat of the oil by dropping a pinch of bread crumbs into the oil. When they immediately start to sizzle, the oil is hot enough.

3. Dredge the pickerel pieces in the flour, dip into the beaten eggs, and cover with the breadcrumbs, pressing gently to make sure the crumbs will stay on.

4. Keep a close eye on the heat because fish will burn quickly if too hot. Don't overcrowd the pan.

5. Cook for 3-4 minutes before flipping. Breading should be uniformly golden brown. If unsure, use fork to separate fish. When cooked, fish should easily flake.

6. Keep cooked fish in a low oven (225 degrees) on a baking sheet lined with paper towel, until the remaining fish is finished. Gently transfer to a serving platter. Serve immediately.

Pork Chops in Mustard Sauce
Added on: Tuesday February 17, 2009

It’s turned cold again and I’m afraid I’m still happily making comfort food. Spring will be here soon; let’s enjoy this food while we’re waiting. This recipe reminded me how good the simple pork chop can be, and how quick a really good dinner can be had. If you don’t have sour cream, use heavy cream instead.

• 2 or 3 large pork chops, about 1 cm thick
• 1 T. butter
• 1 T. olive oil
• 2 large cloves garlic, unpeeled and squashed flat
• 1/2 lb. button mushrooms, sliced thin
• 1/4 c. shallot, chopped fine
• 1/2 c. white wine or vermouth
• 1/2 c. sour cream
• 1 T. grainy mustard
• 1 T. Dijon mustard
• Salt & Pepper to taste

1. Season both sides of the pork chops with salt & pepper. Heat a large skillet over medium-high heat. Melt butter and add olive oil and when they start to sizzle a bit, add the flattened garlic and pork chops. Brown each side, turning once, until the pork chops are no longer pink in the middle.

2. Remove the chops from the pan and discard the garlic. Add the mushrooms and shallots to the same pan and sauté until they are soft and cooked through. Turn up the heat and add the wine. Bring to a boil for a minute or two. Bring the heat down to low and stir in the sour cream and the mustards.

3. Taste and season with salt & pepper. The sauce should be creamy and smooth. Don’t let it boil once you add the sour cream. Pour the mushrooms and sauce over the pork chops and serve. Enough for 2 or 3 people.

Vegetable Barley Risotto
Added on: Wednesday April 30, 2008

When I lived in Toronto, I volunteered for an event called Eat to the Beat, in support of “Willow Breast Cancer Support Services”. The event, held every year at Roy Thompson Hall, features 60 women chefs and local wineries, and has raised $2.5 million dollars since it began (in 1996). My friend, Lisa Slater, has co-chaired the event for years and also put together an “Eat to the Beat Cookbook”, full of the chef’s signature dishes. This is my take on a recipe submitted by Lili Sullivan.

• 2 c. pearl barley
• 4 c. water
• 1 1/2 t. salt
• 2 T. butter
• 1 small onion, chopped
• 2 green onions, chopped
• 1 red pepper, chopped
• 1 zucchini chopped
• 1 c. white mushrooms, sliced (or use a variety of wild & domestic mushrooms)
• 1 c. butternut squash, peeled and diced small
• 2 cloves garlic
• 3-4 c. chicken or vegetable stock
• Freshly ground pepper
• 3/4 c. peas, fresh or frozen
• 1/2 c. Parmesan cheese, grated

1. In a large stockpot, combine barley with water and 1/2 t. salt. Bring to a boil, and cook over medium heat, stirring occasionally.

2. Reduce heat to low. Partially cover and simmer, stirring occasionally, until barley is tender yet firm, about 30 minutes. Drain off remaining water but do not rinse the barley. Set aside.

3. In a large frying pan, melt the butter. When bubbling, add the onion, green onions, red pepper, zucchini, mushrooms, squash, and garlic. Saute, stirring often, until the onions have softened, 3-4 minutes. Add 3 cups of the stock, remaining 1 t. salt, pepper, and barley. Bring to a boil, stirring often until barley has a creamy texture, about 10 minutes. Stir in some of the remaining stock if the mixture looks too thick.

4. Stir in peas and Parmesan. Heat just long enough to warm up the peas, stirring frequently.

*If you are making this ahead of time, don’t add the Parmesan cheese. Reheat chilled risotto, adding more stock and wine to moisten and stirring in the Parmesan at the end.

Warmly Spiced Quinoa & Chickpea Stew with Figs
Added on: Wednesday April 30, 2008

My neighbour mentioned that she had picked up some dried black Mission figs, from the Clean Food Connection, for a special dish she was making. I had just picked up a bag of those same figs and, wondering what I could do with them, I put them back down on the shelf. After hearing of my neighbour’s success, I asked for the recipe and she sent me to a vegan blog called, “Vive Le Vegan”, done by cookbook author Dreena Burton. Here is that recipe with a couple of changes that I made.

• 1 T. olive oil
• 1 c. onion, chopped
• 1 sweet red pepper, chopped
• 1 c. fennel bulb, diced (first remove the core and stalks and discard)
• 3 large cloves garlic, mined
• 1 t. sea salt
• Freshly ground black pepper to taste
• 1 1/2 t. ground curry powder
• 1 t. fennel seeds
• 1 1/2 t. sweet paprika
• 1 1/2 t. dried oregano
• 1 t. ground cinnamon
• 1/4 t. ground nutmeg (freshly grated if you have it)
• 1 c. white wine or 1/2 c. dry vermouth + 1/2 c. water
• 3/4 c. quinoa, rinsed
• 1-17oz. can chickpeas, drained and rinsed
• 1 1/2 c. water plus more if needed
• 1 bay leaf
• 1 c. dried black mission figs, chopped (or dried apricots or raisins)
• 1/2 c. pine nuts, toasted (optional)

1. In a large pot over medium heat, add the oil, and cook the onion for a few minutes until soft. Add the red pepper, fennel, garlic, salt, pepper, curry powder, fennel seeds, paprika, dried oregano, cinnamon, and nutmeg. Stir thoroughly, over, and cook for 6-8 minutes, stirring occasionally. Add wine (or vermouth & water), bring to a boil, and let boil for a few minutes.

2. Add quinoa, chickpeas, water (start with 1 1/2 cups), and bay leaf, and stir through. Bring mixture to a boil again, then reduce heat to simmering, cover, and let cook for about 20 minutes.

3. Once the quinoa is cooked, and most of the liquid is absorbed, stir in dried figs, remove from the heat, and let sit for 3-4 minutes. If the liquid is absorbed but quinoa isn’t tender, add an extra 1/4 cup of water and cook for another few minutes.

4. Season to taste with additional salt & pepper, if desired. Serve with a sprinkling of pine nuts, if desired.

Yogurt-Marinated Chicken Kebabs
Added on: Wednesday April 30, 2008

Sometimes the Clean Food Connection has frozen bags of chicken tenders (the little tender parts that you can pull of the breasts). These are really convenient for stir-frying or for any recipes calling for bite-sized pieces of boneless, skinless chicken breast.

This recipe calls for boneless, skinless chicken breasts or you could use those little tenders. Just marinate the chicken pieces, get the barbeque going, and you have the makings of a really quick, tasty dinner.

• 1 lb. boneless, skinless chicken breasts (or tenders)
• 3 or 4 cloves fresh garlic, mashed to a paste
• 1/4 c. green onions, finely chopped
• 1/2 t. ground cumin
• 1 1/2 t. salt
• 1/2 t. fresh ground pepper
• 2 T. olive oil
• 1/2 c. plain yogurt
• Fresh lime wedges

1. Rinse the chicken and cut into 1-inch chunks. Place in a large bowl.

2. Mix the marinade in a small bowl, whisking the garlic, green onions, cumin, salt, pepper, and olive oil into the yogurt. Pour over the chicken and stir to cover. Cover and refrigerate for 1 to 2 hours. Mix the chicken halfway through marinating.

3. Prepare the charcoal or gas grill.

4. Slide the chicken pieces onto metal skewers, without crowding them together. Keep the rest of the marinade. Grill the chicken, turning the skewers when needed, and basting the chicken occasionally with a little of the marinade.

5. Serve on the skewers or slide them off. Squeeze lime juice on the chicken as you eat. Enjoy with basmati rice and a simple green salad!

*If you are grilling the tenders, they won’t take as long as the chunks of chicken. Keep your eye on the barbeque because, either way, you don’t want to overcook the chicken.

“Risotto-Style” Orzo with Spring Vegetables
Added on: Wednesday July 23, 2008

While getting dinner ready tonight, I decided I would do a little clearing out of my vegetable crisper and pantry. Lately, I have been seeing more “risotto-style” recipes with different ingredients, rather than rice. I decided to try it with orzo pasta. Feel free to shake this recipe up a bit. It would be great with fresh peas, mushrooms, zucchini, even thinly sliced fennel. We ate the finished pasta in bowls, as it didn’t thicken up the same way risotto does when made with rice. However, it was very good and my son even had a second helping!

• 4 c. chicken stock or vegetable stock, heated
• 1 c. whole-wheat orzo pasta, or other tiny pasta shape
• 2 T. butter
• 2 T. olive oil
• 1 c. onion, finely diced
• 1 c. carrot, finely diced
• 1 c. celery, finely diced
• 2 cloves garlic, minced
• 2 green onions, sliced
• 2 or 3 handfuls baby spinach
• 1 c. crumbled feta cheese
• Salt & Pepper, to taste
• Fresh chives, snipped

1. Heat butter and olive oil in large pot over medium heat. Add onion, carrot, and celery and sauté until soft, about 5 minutes or so. Add minced garlic and green onions and continue cooking over medium heat. Season with salt & pepper while the veggies are cooking, and check the finished dish at the end to see if it needs any more seasoning.

2. Stir in the orzo and add the stock. Bring to a boil, reduce heat and simmer, partially covered for 10 to 12 minutes. When the pasta is cooked, add the baby spinach and feta cheese. Stir gently. Sprinkle with snipped chives.