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Showing posts from October, 2011

Bacon and Egg Pasta with Brussels Sprouts

Bacon and Eggs. Undeniably one of the greatest food pairings of all time. The other day, I was contemplating what to make for dinner. I knew I wanted to have pasta, and I have been planning on making a pasta dish with Brussels sprouts for a while now. I almost always have a good-sized chunk of back bacon in the fridge, as well as the usual pantry items, onions, garlic, white wine vinegar and olive oil. OK, that sounded pretty good, but it still needed something. *DING* How about topping the whole thing with a poached egg? WOW! It is amazing how such humble, unassuming ingredients are transformed in to something so crazy, out-of-this-world delicious. So delicious, in fact, I practically licked my plate clean. Umm, I mean, I ate it in a very dignified and lady-like manner. *Whistles nonchalantly*








Bacon and Egg Pasta with Brussels Sprouts
serves : 1 hungry person

1 egg
1 Tbsp. white vinegar

3/4 cup Brussels sprouts, bottom cut off, outer leaves removed,
 sliced as thinly as possible
2 1/4 inch …

Caramelized Onion Turkey Meatloaf with Balsamic Glaze

As part of my new healthier lifestyle I have recently embarked on,  I have been replacing higher fat and calorie foods with  healthier choices, such as extra lean ground turkey in place of  fattier ground beef and pork.  Extra lean turkey is practically fat free, so it really needs a little extra love to ensure a moist, flavorful meatloaf.  I recently posted about French Onion Turkey Burgers that were out-of-this-world delicious and  I wanted to make something similar, only in the form of meatloaf.  I caramelized the onions as I did in the Turkey Burgers and it really transforms plain old meatloaf into something truly spectacular. I served this over a hash of potato and shaved brussels sprouts and drizzled a little balsamic glaze over top. The tangy balsamic glaze contrasts nicely with the sweet caramelized onions.



Caramelized Onion Turkey Meatloaf with Balsamic Glaze
serves: 6


3 medium onions, cut in half and thinly sliced
olive oil
1/4 cup dry red wine
chopped fresh thyme leaves
1 lb. ex…

Turkey Pie

Turkey Pie - AKA -Thanksgiving leftovers get a makeover. The result is meatloaf meets shepherd's pie meets Thanksgiving dinner. It looks like dessert but it tastes like a turkey dinner with all the fixins'.



 Canadian Thanksgiving  was celebrated this past weekend. As it was only the two of us this year, I decided to cook a chicken instead of a turkey. I made stuffing (my favourite ), mashed potatoes, gravy, roasted vegetables, and beets. Everything was great, but as usual, I made way too much and had lots of leftovers. I wanted to turn the leftovers into something completely different, and I am really happy with the way this dish turned out. I don't think my leftovers have ever looked so cute or tasted so delicious. I think Turkey Pie will be making an appearance every year.



Turkey Pie
(serves 4 - 6)

1 lb. lean ground turkey (uncooked)
1 cup traditional bread  stuffing, moistened with a little chicken stock
3/4 cup cooked vegetables, finely chopped ( I used carrots, celery and o…

Pot Roast Braised in Onions and Red Wine

A tough cut of meat  is slowly braised with red wine, balsamic vinegar, garlic and a mess of thinly sliced onions for nearly three hours. The end result is so flavourful and tender it can be cut with a fork, no knife needed. Served alongside roasted garlic mashed potatoes and buttered baby carrots and you have the epitome of cozy, comfort food.



Red Wine and Onion Braised Pot Roast

3 lb. chuck roast
2 large red onions, thinly sliced
4 cloves of garlic, chopped
1/2 cup red wine
1/4 cup balsamic vinegar
chopped thyme leaves
canola oil, for cooking
salt and pepper

1 Tbsp. (or more) cornstarch

Pat roast dry with paper towels. Season generously with salt and pepper. Heat oil over medium-high heat and sear roast on all sides until browned. Heat oven to 325 F. Place roast in small roasting pan or casserole dish. Top with all ingredients except for cornstarch. Seal tightly with aluminum foil. Cook until roast is tender and can be pulled apart easily with a fork, 2 1/2 to 3 hours. Remove from oven. Pour…