Roasted Vegetable Strudel

Recipe from Canadian Living Magazine.

I was complaining to my sister-in-law the other day that I don't really find cooking enjoyable anymore. Maybe that happens when you're over-tired and lucky if you have your hands free for ten minutes at a time. Cooking has turned into a chore that I must strategically plan into my day if we don't want to eat frozen pizza for dinner again. Yesterday however, I decided to make a yummy dinner and to enjoy myself while doing it. It still took some strategic planning and pretty much took me all day to make, but in the end I was quite happy with myself and the final result.

There is something about roasted vegetables that is so delicious! The flavours in this strudel balance each other out perfectly without any being too overpowering. We had this for dinner, but it would be nice for an appetizer too.

What you'll need

2 sweet onions, thinly sliced

3 tbsp olive oil

1/4 tsp salt

4 vine-ripened tomatoes or Roma tomatoes, cut in 1 cm (1/2-inch) thick slices

1/2 tsp pepper

1 head garlic

1 tbsp balsamic vinegar

2 tsp Dijon mustard

1 eggplant, cut in 2 cm (3/4-inch) cubes

2 zucchini, cut lengthwise in 1 cm (1/2-inch) thick slices

1/4 cup butter

1 tbsp chopped fresh thyme

8 sheets phyllo pastry

1 pkg (140 g) goat cheese

How to

1.  Toss together onions, 1 tsp of the oil and pinch of the salt; spread on parchment paper-lined baking sheet. Arrange tomatoes on separate parchment-lined baking sheet; brush with 1 tsp of the remaining oil. Sprinkle with pinch of the remaining salt and 1/4 tsp of the pepper.

2.  Slice off top third of the garlic head to expose cloves; place on foil. Drizzle cut side with 1 tsp of the remaining oil; wrap to form package.

3.  Bake onions on bottom rack of 400F oven, stirring occasionally, until deep golden, 50-55 minutes.

4.  Meanwhile, bake tomatoes and garlic on top rack until tomatoes are shrivelled and centres are dry, and garlic is tender, about 40 minutes.

5.  Scrape onions into bowl; stir in vinegar and mustard. Squeeze garlic cloves into separate bowl. Set onions, garlic and tomatoes aside separately.

6.  Toss eggplant with 1 tbsp of the remaining oil and remaining salt. Arrange on parchment-lined baking sheet. Arrange zucchini on separate parchment-lined baking sheet; brush with remaining oil. Bake on top and bottom racks in oven, stirring each once, until vegetables are tender and eggplant is golden, about 40 minutes.

7.  In small saucepan, melt butter with thyme. Place 1 sheet of the phyllo on work surface with long edge facing you, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter mixture. Top with remaining phyllo, brushing each sheet lightly with some of the butter mixture. 

8.  Leaving 5 cm (2-inch) border at each short edge and starting 2.5 cm (1-inch) from the closest long side, spoon eggplant in 12 cm (5-inch) wide strip over phyllo. Top with zucchini, onions, tomatoes, then garlic. Crumble goat cheese over top; sprinkle with remaining pepper. 

9.  Fold in short sides; roll up tightly. Place, seam side down, on parchment paper-lined baking sheet; brush with remaining butter. Bake in 400F oven until golden, 25-30 minutes. Let cool for 5 minutes.

Spanakopita

This year for Christmas dinner with Andrew's extended family we had a Greek theme. With Andrew's family all being wonderful cooks, it was probably one of the most delicious Christmas dinners I've ever had. We had everything from lamb and lemon chicken skewers with tzatziki sauce to lemon potatoes, Greek salad, mussels and pita's with humus. My task was to bring spanakopita. My friend from work gave me this recipe ages ago and I've used it a few times, tweaking it along the way.

What you'll need
2 - 454g Packages of frozen spinach, thawed and drained
1 cup Feta, crumbled
2 Eggs, separated PLUS one Egg (not separated)
1 Onion, finely chopped and lightly sauteed
3 tbsp Fresh chopped dill
1/8 tsp Nutmeg
1 lb Filo pastry
Salt and Pepper
1 cup Butter, melted

How to
1.  To make filling: Drain and squeeze excess water from the thawed spinach, place in bowl.

2.  Add feta, 2 egg yolks, onion, dill, nutmeg, and salt and pepper to taste. Mix well.

3.  In a separate bowl, beat 2 egg whites until stiff and fold into spinach mixture.

4.  Lay one filo sheet onto a clean dry surface. Brush entire sheet with melted butter. Lay another sheet over top (don't worry if it crinkles and folds a bit, it doesn't have to look perfect). Brush that layer with butter. Repeat once more so you have three layers of filo, each brushed with butter. Cut the filo pastry in equal thirds lengthwise (you should now have three long strips of filo pastry).

5.  Spoon a tablespoon of the spinach mixture on an angle onto the bottom of one of the strips of pastry. Fold over the pastry at an angle to form a triangle. Then fold the triangle upwards to seal one of the open edges. Repeat this motion until you reach the top of the pastry strip. You should have a little bit of pastry left at the top. Brush this end with melted butter and then fold it upwards to seal your triangle. Repeat this process with the other two strips of pastry.

6.  Repeat step number five until you have used up all of your pastry and/or filling.

7.  Place your stuffed pastry triangles onto a parchment lined baking sheet. Preheat oven to 350°F.

8.  In a small bowl, beat remaining egg.  Brush lightly over your spanakopita triangles.

9.  Bake for 20-25 minutes until spanakopita it golden brown. Serve hot or at room temperature.

Thai Coconut Lime Wings

Recipe from Canadian Living magazine.

I made these wings while we were at the cottage this weekend. I had them marinating for two days before I cooked them up. They were delicious, and so full of flavour! I think I'll be making these a lot this summer.

What you'll need

1.5 kg Chicken wings

1 can (398 ml) Coconut milk

1 tbsp Red curry paste

2 tsp Granulated sugar

1/3 cup Fresh coriander, finely chopped

2 Garlic cloves, minced

2 tsp Lime rind, grated

1/4 cup Lime juice

1 tbsp Sesame oil

2 tsp Fish sauce

1 tsp Lemongrass puree or grated lime rind

1 tsp Gingerroot, grated

3/4 tsp Salt

1/2 tsp Dried hot pepper flakes (optional)

How to

1.  In small saucepan, whisk together coconut milk, curry pasted and sugar; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes. Let cool slightly.

2.  In large glass baking dish, whisk together coconut milk mixture, 1/4 cup of the coriander, garlic, lime rind and juice, oil, fish sauce, lemongrass, ginger and salt. Add wings, turning to coat. Cover and refrigerate for 4 hours.

3.  Reserving marinade, place wings on greased grill on on grill rack over medium heat; close lid and grill, turning occasionally and brushing with reserved marinade halfway through, until crisp and juices run clear when chicken is pierced, about 30 minutes.

4.  Sprinkle with hot pepper flakes (if using) and remaining coriander.

BBQ Jumbo Shrimp with Sweet Chili Sauce

Recipe by Canadian Living.

Sweet chili sauce is one of those things that is so easy and tempting to just buy in a bottle, but this recipe is so fresh and delicious I'd really encourage you to make it rather than buying it. After making it yourself, you may be forever converted!

What you'll need

2 lbs Jumbo shrimp, raw

1 tbsp Vegetable oil

Sweet Chili Dipping Sauce

1/2 cup Rice wine vinegar

1/4 cup Brown sugar, packed

1 tsp Lime rind, grated

4 tsp Lime juice (fresh is better)

2 tsp Asian chili hot sauce

2 Garlic cloves, minced

1 tsp Cornstarch

1 tbsp Fresh coriander, chopped

How to

1.  Sweet chili sauce: In a saucepan, bring vinegar, sugar, 2 tbsp water, lime rind, and juice, hot sauce and garlic to boil over medium-high heat.

2.  Whisk cornstarch with 1 tbsp water, whisk into pan and boil until thickened, about 1 minute. Stir in coriander. Set aside.

3.  In large bowl, toss shrimp with oil and half the sauce; let stand for 10 minutes.

4.  Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 6 minutes. ( Note: I chose to grill my shrimp on skewers. If using wooden skewers, be sure to soak them in warm water for 30 minutes before using)

5.  Serve hot with remaining sauce for dipping.

Watermelon, Cantaloupe & Tequila Salsa

Recipe from Flavours Magazine.

Here is a fun alternative to that same old salsa you've been eating all winter long. It's summer and time for fresh fruit. This salsa is refreshing and slightly addicting.

What you'll need
3 cups Seedless watermelon, cubed
1 cup Cantaloupe, diced
1 Yellow bell pepper, cored, seeded and diced
1 cup Cucumber, seeded and diced
1/2 cup Red onion, finely diced
1 Jalapeno, stemmed, seeded and minced
1/4 cup Cilantro, finely chopped
2 tbsp Lime juice
2 tbsp Orange juice
2 tbsp Tequila
1/4 cup Canola oil
Salt and pepper

How to
1.  Combine watermelon, cantaloupe, pepper, cucumber, onion and jalapeno in a large bowl.

2.  In a separate bowl, combine cilantro, juice, tequila and oil, whisking to mix. Season lightly with salt and pepper and pour over watermelon mixture. Gently stir to mix.

3.  Cover and refrigerate for 15 minutes before serving. Use as a dip or with tortilla chips or serve on top of grilled chicken or white fish. Makes about 5 cups.

Coconut Shrimp with Mango and Cilantro

Recipe from Anna Magazine.

I love this recipe. 

What you'll need

1 lb Large raw shrimp, tails on (I removed them, just cause I find it easier to eat that way)

Coarse salt and freshly ground pepper, to season

2 tbsp Unsalted butter

2 Cloves garlic, minced

1 Red pepper, finely diced

1/2 cup Mango, chopped

1 cup Coconut milk

1 tbsp Fresh lime juice

1 tsp Hot chili sauce

1 tbsp Fish sauce

1 tsp Sugar

Fresh cilantro leaves, to garnish

How to

1.  Rinse shrimp in cold water and season with salt and pepper.

2.  In a large skillet, heat 1 tbsp butter over high heat. Add the shrimp and cook 1-2 minutes; remove and set aside.

3.  In same skillet, add remaining butter, garlic, red pepper and mango. Cook over medium heat 2 minutes. Stir in coconut milk, lime juice, chili sauce, and fish sauce; cook 5-7 minutes, until sauce thickens.

4.  Stir in sugar. Return shrimp to skillet and cook another minute, or until heated through. 

5.  Garnish with cilantro leaves. Serves 4 to 6.

Minted Meatballs with Hummus

Recipe modified. Original recipe by Woman's Weekly.

According to my husband, I have to make these again.  I agree.  These meatballs were so flavourful! You can eat them for dinner or serve them as an appetizer with the hummus on the side.

What you'll need

Meatballs

400 g Ground beef

1 cup Stale breadcrumbs

1 Clove garlic, crushed

1 Beef stock cube

1 Egg, lightly beaten

2 tbsp Fresh mint leaves, chopped

2 tbsp Olive oil

Hummus

300 g can Chickpeas

1 tbsp Olive oil

1 Clove garlic, crushed

2 tbsp Lemon juice

2 tbsp Fresh mint leaves, chopped

1 tbsp Tahini paste

Salt to taste

How to

1.  Combine beef, breadcrumbs, garlic, crumbled stock cube, egg and mint in large bowl; mix well. Roll level tablespoons of mixture into balls. 

2.  Heat oil in non-stick pan; cook meatballs, shaking pan occasionally, until browned all over and cooked through. 

3.  For the hummus, blend or process undrained chickpeas with oil, garlic, lemon juice and tahini until almost smooth. If still too thick add cold water, 1 tbsp at a time, until desired consistency is reached. Stir in mint and salt to taste.  Let sit in the fridge for at least an hour to bring out the flavour of the mint in the hummus.

4.  Serve meatballs with hummus.

Jalapeno and Tomato Guacamole

Modified recipe. Original recipe by Chatelaine.

My husband said this was the best guacamole I've ever made. The cilantro and lime juice give it the fresh taste, while the cayenne pepper gives it that little bit of heat.  

What you'll need

4 Ripe avocados

Juice of 1/2 a lime

1 Clove garlic, minced

1 to 2 pinches Cayenne pepper

Salt to taste

1 large Jalapeno, seeded and finely chopped

1/4 cup Fresh cilantro, finely chopped

15 to 20 Grape tomatoes, quartered

How to

1.  Cut avocados in half and remove pits. Scoop flesh into a bowl. Mash until fairy smooth with just a few chunks remaining.

2.  Stir in the lime juice and garlic. Add the cayenne pepper and salt to taste.

3.  Add the jalapeno, cilantro and half the tomatoes.  Stir.

4.  Spoon into a serving bowl and top with remaining tomatoes. Serve with tortilla chips.

BBQ Shrimp with Lemon Garlic Aioli

Recipe modified. Original recipe by Company's Coming.

I love shrimp, lemon and garlic! That makes this recipe quite wonderful in my eyes!

What you'll need
18 Fresh uncooked jumbo shrimp, peeled and deveined (The shrimp I had weren't jumbo, which was sad cause that would have made them even more delicious!)
Wooden skewers, soaked in water overnight, or metal skewers

Aioli:
1 Large egg
1 Large egg yolk
1 tbsp Fresh lemon juice
1 Garlic clove, minced
1/8 tsp Salt
3/4 cup Extra-virgin olive oil

Marinade:
3 tbsp Fresh parsley, finely chopped
2 tbsp Extra-virgin olive oil
1/2 tsp Lemon zest
1/2 tsp each Salt and freshly cracked pepper

How to
1. Marinade: Combine the parsley, oil, zest, salt and pepper in a bowl. Add the shrimp. Rub in the marinade until the shrimp are well coated. Cover and refrigerate for 1 hour.

2. Aioli: Add the egg, egg yolk, lemon juice, garlic and salt to a blender and blend until creamy (about 2 minutes). While still blending, slowly pour (in a thin stream) the oil through the hole in the lid. Blend until mixture is pale and thickened. Cover and chill for 1 hour.

3. Heat the grill to medium heat.

4. Skewer the marinated shrimp onto the skewers. Barbeque until shrimp are just pink, do not overcook (about 2 minutes on each side).

5. Plate and serve with aioli. Delicious!