Caramelized Onions

4-5 large onions 2-4 tbsp olive oil.  2-4 tbsp butter.  2-3 tbsp sugar and 2 tbsp balsamic vinegar, (optional)  Caramelizing onions brings out the sugars and are a great addition to burgers, steak and pizza.                                               Cut the root and stem end off the onions, halve the onions and but into thin slices. Add olive oil and butter to large skillet over med heat. Add the onions and a pinch of salt and sugar and let onions cook slowly. Stir onions so that they brown slowly but not too often as they need to stick to the pan a bit but not burn. Continue cooking and stir occasionally til onions turn a golden brown. Deglaze onions if sticking a lot with a bit of balsamic vinegar and continue cooking til they reach a rich brown color. Yields 2 cups

Baked Winter Vegetables

1 med onion, diced
2-3 carrots, diced or sliced
2 potatoes, diced
1 med yam, diced
2-3 chicken sausages
3-4 tblsp olive oil
1 tsp. thyme

Add all ingredients into a shallow baking dish, toss with seasoning, thyme and olive oil. Cover with foil and bake at 350 for half an hour, then removed foil and bake for another half an hour or until vegies are tender. This dish is extremely versatile, can use lentils or chick peas for a vegetarian version and can also add mushrooms or peppers.

Easy Sauteed Red Cabbage

1-2 lbs of shredded red cabbage          1-2 tblsp brown sugar
2-3 tblsp oil                                              1-2 tblsp apple cider vinegar
1-2 apples, cored and diced                   salt and pepper to taste
Heat oil and add shredded cabbage. Cook for 5-10 minutes on med heat. Add apples and cook til tender. Add brown sugar and apple cider vinegar.  Cook til sugar dissolved 3-4 minutes, then add salt and pepper to taste. Extremely easy and tastey!!

Eggplant Bruchetta

2 med onions, chopped fairly finely   1 tblsp balsamic vinegar
2 small eggplant, diced                         salt and pepper to taste
2 cloves garlic, minced                         1/c cup parmesan cheese, grated
2 med zucchini, diced                            1 baguette sliced into 1/2 inch slices.1 large tomato

Saute onions til translucent then add eggplant. Cook til soft. Add garlic, zucchini and tomato. Add balsamic vinegar and salt and pepper. Toast bread lightly on one side under double broiler. Brush other side with basil pesto and put approx 1 tbsp on eggplant mixture and a sprinkle of parmesan cheese. Put under broiler til cheese melts.

Roasted Garlic Lemon Broccoli

2 c. broccoli florets            1/2 tsp black pepper
2  tsp olive oil                        1-2 cloves garlic, minced
1 tsp sea salt                           1 tsp lemon juice

Heat oven to 400 degrees. In large bowl toss broccoli, olive oil, sea salt, pepper, and garlic. Spread broccoli out in an even layer on baking sheet. Bake in oven til florets are tender enough to pierce the stems with a fork 15-20 minutes. Remove and transfer to a serving platter, Squeeze lemon juice liberally over the broccoli before serving. For an even tastier version sprinkle grated parmesan cheese over broccoli about 5 minutes before done til slightly melted, then continue as per recipe.

Baby Bok Choy with miso ginger dressing

2 1/2 Tbs.peanut oil                                   1 Tbs. rice vinegar
1 1/2 Tbs. minced fresh ginger               1/2 tsp. Sriracha
1/2 Tbs. minced garlic                                1 Tbs. Sesame oil
1/4 cup mirin                                                  2 lbs. baby bok choy
1 1/2 Tbs. white miso                                   quartered or halved lengthwise.
1 Tbs. fresh lime juice

Heat 1/2 Tbs of the peanut oil in a 12 in. skillet over med high heat until shimmering hot. Add the ginger and garlic, cook stirring until beginning to brown about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened about 1 minute. Stir in the sesame, oil transfer to a heatproof bowl and keep warm.
Wipe out the skillet. Heat the remaining 2 Tbs of peanut oil over med. high heat until shimmering hot. Add the bok choy, toss gently and then cover and cook turning occasionally, until crisp tender and browned on some edges, 5-6 min. Transfer to a platter and drizzle with the dressing.
Recipe courtesy of Fine Cooking No. 127 Feb/Mar. 2014


Tomatillo Apple Salsa

24 fresh tomatillos, hulled and chopped
¼ cup fresh cilantro
3 medium tart apples, peeled, cored and finely chopped
¼ cup sugar
½ cup cider vinegar
½ cup sweet red pepper, chopped
5 fresh jalapeno peppers, seeded and finely chopped

1. Combine tomatillos, apples, sweet pepper, vinegar, jalapeno peppers, cilantro, sugar and 1 tsp salt in a 4 – 6 quart kettle.
2. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes.
3. Ladle into hot, sterilized half pint jars. Leaving ½ inch headspace.
4. Process in boiling water canner to 10 minutes.

Makes 5 half- pints. Delicious with roast pork or chops!

Basic Method for Cooking Sunchokes

1 lb (450g) Peeled or scrubbed sunchokes
2 tablespoons finely chopped Parsley
3 tablespoons butter
Salt to taste
Freshly ground pepper

Scrub the sunchokes with a brush (peel if desired), and drop into cold water with a teaspoon of lemon juice. Cover and boil in water for 10-20 minutes, depending on their size. Alternatively, sunchokes may be sliced 1/4 inch thick and boiled in water until just fork tender. Remove from heat and drain.

If cooked whole, slice, then toss with the parsley and butter. Add a touch more lemon juice if desired. Sprinkle with salt and pepper. Serve hot. Serves 3-4.

Summer Squash

Summer Squash or zucchini is delicious sauteéd lightly in olive oil or butter. Add chopped fresh basil in the last few minutes to enhance the flavour.

Fresh Spinach in Shallot Sauce

Fresh Spinach
1 lb of fresh spinach
2 tsp butter

1. Wash and pat dry fresh spinach leaves.
2. In a second skillet melt butter and add spinach leaves.
3. When spinach leaves are just wilted, add a small portion of the shallot sauce and toss.

Shallot Sauce
8 oz Chablis
4 oz shallots
16 oz fresh cream
6 oz cream cheese

1. Add chopped shallots to Chablis in a heavy skillet or sauce pan.
2. Cook on med heat til shallots are translucent.
3. Add cream and cream cheese, mixing well.
4. Remove from heat and toss into spinach.