Category Archives: Pinterest
I want something different for breakfast on Sunday! What do I have? – sweet potato, red onion and bleu cheese, eggs. Why not? It was a pretty straight forward recipe I found and it turned out well. Mr. L thought it was quite rich with the bleu cheese (secret – I added more than the recipe called for…he was right) Stick to the recipe!
Sweet Potato and Blue Cheese Frittata
2 Red onions, medium
1 Sweet potato, large
6 Eggs, large free-range
1 Nutmeg, whole
3 tbsp Olive oil
100 g Blue cheese crumbled
- Preheat the oven to 190ºC.
- Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
- Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
- Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
- Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
- Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.
- Delicious served with a seasonal salad.
Too vegan for me…LOL…I cooked some bacon….
I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!
CHICKEN POT PIE SOUP
COOK TIME: 15 MINS
- 4 Tablespoons butter or olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, peeled and minced
- 1 chopped red pepper
- 4 ounces button or baby Bella mushrooms, diced
- 1/3 cup all-purpose or white whole wheat flour
- 3 cups chicken stock
- 2 cups milk
- 3 cups shredded cooked chicken
- 1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)
- 1 cup frozen corn (I used a small can )
- 1 cup frozen peas (I used a small can)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-cracked black pepper
- oyster crackers (instead of the crust)
- Heat butter in large stockpot over medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, peppers and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
- Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.
- Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.
- Taste the soup and season with additional salt and pepper, if needed.
- Serve immediately, with crackers on top or on the side, if desired.
This is a great and easy accompaniment to a great steak and maybe a potato! Can you tell this by the photo?
Great for BBQ season as well…
GREEN BEANS WITH LEMON AND FETA
- 3/4 to 1 pound of fresh green beans (stem end snipped off), washed
- 4 heaping tablespoons feta cheese
- juice of 1/2 of a lemon
- 2 teaspoons extra virgin olive oil
- salt and pepper to taste
- Add about 1/2 inch of water to a medium-sized sauté pan. Place over high heat and bring to a boil.
- Add beans, cover and continue to cook on medium-high for 4-5 minutes or until fork tender but still crispy.
- Drain and return to pan. Add 2 teaspoons of olive oil and toss to coat. Place green beans on a plate and sprinkle with feta, then lemon juice, then pepper (and salt if desired).
- Serve immediately. (But they are also pretty great cold!)
I have always remembered this soup from my adolescent years for some reason. I was looking for something different for dinner with friends in place of a salad. Too warm for regular hot soup and we happened to have a box of strawberries in the fridge. Pinterest showed me this wonderful and simple recipe!
TIP – Whether it’s a salad or cold soup, I always freeze my bowls before serving time!
Chilled Strawberry Soup
Author: This Mess Is Ours Prep time: 2 hours 15 mins
Total time: 2 hours 15 mins Serves: 4 cups
This soup only takes about 15 minutes of time to prepare but be sure to let it chill for 2 hours before serving so that the flavors intensify.
- 3 cups sliced fresh strawberries, preferably organic
- 1 cup plain Greek yogurt
- ½ cup white grape juice (or white wine)
- 3 tablespoons raw honey (one tablespoon was sufficient)
- freshly ground black pepper
- sliced fresh strawberries
- 1 or 2 radishes, cut into thin shreds with a grater or mandoline
- fresh mint
- In a food processor or high powered blender process the 3 cups of sliced strawberries, Greek yogurt, white grape juice, and honey until smooth. Stopping periodically to scrape the sides. Cover and chill for 1½- 2 hours. Garnish with freshly ground pepper, sliced strawberries, shredded radishes, and bits of mint. Serve immediately. NB…dont skip the radishes, they were awesome!
In the process of cleaning out our freezer and realized I had 500 gm of ground lamb. What to do? I have always liked moussaka in a Greek restaurant, but never made it at home. Good old Pinterest to the rescue, for what appeared to be an easy recipe and without the potatoes on top….less calories. The recipe looks complicated, but I decided to prepare the ground lamb ahead of time and put it in the refrigerator until I was ready to make the complete dish. It gave me time to prepare the eggplant while I was cleaning up from the lamb prep. The dish turned out perfectly, with our guests taking home this recipe! The photo below is from the Pinterest pinner…we got so carried away enjoying the dish that I forgot a photo. Check out Sniff It Out on Pinterest for more tantalizing recipes!
About 500g of lean minced (ground) lamb
2 Aubergines (Eggplants) medium to large in size
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
1 heaped tablespoon chopped fresh parsley
1 teaspoon ground cinnamon
2 rounded tablespoons tomato purée
3 fl oz. (75 ml) red wine or more
salt and freshly ground black pepper
For the yogurt topping for the Greek Moussaka – I used a large CorningWare casserole dish and ended up doubling the yogurt in order to cover the top.
150ml Greek yogurt (double if necessary)
1 medium egg, beaten
50g feta cheese or more
25g freshly grated parmesan or more
- Preparing the Aubergines
Leave the skins on and slice the Aubergines into approximately 10mm thick slices.
Put the slices into a colander and sprinkle them with about 1 level dessertspoon of salt. Stand the colander on a plate to catch the water which comes out of the Aubergines and put another plate on top of the aubergine slices.
You now need to weigh this plate down with something heavy (I find that a couple of tins of soup works quite well) and leave them for about an hour to let the juice come out.
After an hour, squeeze out any of the excess juice from the aubergines and dry them well in a clean cloth.
Spread the aubergine slices on a baking sheet and drizzle 1 tablespoon of the olive oil over them tossing them around to get a good coating.
Put the baking sheet in a pre heated oven (around 200 degrees) and roast the aubergines for 30 minutes or until they are browning at the edges.
I usually roast the eggplant simply because the baking tray is much bigger than the frying pan and I can get the slices done all in one go, but, if you would rather sauté the eggplant to use in the moussaka you can do that too.
- Preparing the lamb for the Moussaka recipe (I did this step first)
Because the mince can have quite a lot of fat come out of it I usually dry fry the mince until it is nicely browned then remove it from the pan and put it to one side then discard any of the fat which has come out of it before using it to make the moussaka.
Then heat a tablespoon of olive oil in a large frying pan and fry the onions, garlic and thyme gently, without colouring, for about 10 minutes.
Stir the minced lamb back in and add the parsley, cinnamon, tomato purée and red wine and stir to combine the ingredients. Season the mixture well and cook gently for around 20 minutes, stirring occasionally.
- Prepare the topping for the Greek Moussaka recipe
It’s true that Moussaka isn’t the most healthy dish on the planet, that’s why I prefer a yogurt topping for my moussaka recipe because it is a bit lighter than others I have tried but that is purely my preference. Mix the yogurt with half of the cheeses and the beaten egg and season with ground pepper.
- Putting everything together for the Greek Moussaka!
Line the bottom of a casserole dish with slices of aubergine, then spoon over some of the meat mixture. Build the layers of the moussaka up until all the meat and aubergine has been used.
Cover with the topping mixture and sprinkle with the remaining cheese and bake in a pre-heated oven at 180ºC / 350ºF for about 1 hour until golden and bubbling.
Let the Moussaka stand for about 20 to 30 minutes before cutting and serving and this will ensure that it keeps its shape when you serve it.
My mom always instructed me to snap off the bottoms of the asparagus stalks when I was a kid as they were never tender and I still follow that rule. She always threw them away in the garbage! I have started to save the end pieces by putting them in a freezer bag for latter use…i.e. soup! This latest find for soup combines two strong flavours – asparagus and garlic. This recipe can be served cold by putting it in the fridge the next day OR serving hot. The former is more of a asparagus gazpacho. The latter is great with some shaved Parmesan cheese added after serving.
I would be interested in your opinion…
Roasted Garlic and Asparagus Soup
- 2 pounds asparagus, trimmed
- 10 garlic cloves, smashed
- 2 tablespoons olive oil
- salt and fresh ground pepper, to taste
- 3 cups low sodium vegetable broth
- 1 cup 2% milk
- cracked pepper and chopped parsley, for garnish
- Preheat oven to 450F.
- Line a baking sheet with foil and set aside.
- Toss asparagus and garlic with olive oil and season with salt and pepper.
- Arrange asparagus and garlic on prepared baking sheet in one layer.
- Roast for 12 minutes, or until asparagus is soft, stirring once.
- Remove from oven and transfer asparagus and garlic to a blender. (I never blend it all as I like it a bit chunky).
- Add broth and milk.
- Blend until smooth. Depending on how large your blender is, you might have to do this part in batches.
- Transfer soup to a soup pot.
- Warm soup over medium-high heat, thinning with more broth by 1/4 cupfuls, if desired.
- Season with salt and pepper. Continue to taste for seasonings and adjust accordingly.
- Ladle into bowls.
- Garnish with parsley and serve.
One of the things I miss a lot is corned beef hash, especially Shopsys in Toronto! Recently I found myself with a couple of sausages left over from my Sausage and Roasted Pepper Bake. You are probably tired of my referencing Pinterest, but really it is an awesome site. The following recipe was straight forward and turned out great for our Sunday breakfast.
Best of all is that it is a one dish meal!!! Hope you will try it…
- 1 pound sweet Italian turkey sausage, casings removed (pork works well too)
- 3 large russet potatoes, peeled and diced (I used two cans of diced potatoes)
- 1 large sweet onion, diced
- 2 red bell peppers, diced
- 1 jalapeno, seeded and minced (optional)
- 2 teaspoons of smoked paprika
- 1/2 cup of Monterrey jack cheese, shredded
- 4 or 6 large eggs
- Salt and freshly cracked black pepper to taste
- In a large heavy covered (or oven-proof) skillet, heat 1 tablespoon of oil over medium high heat. Add the sausage to the pan, using a wooden spoon to break it up. Sauté until brown – around 5 – 7 minutes. Remove the sausage to a plate lined with paper towel.
- Add another tablespoon of oil to the skillet and add the potatoes. Season with salt and pepper and saute until brown – about 10 minutes or so.
- Add the onion, bell peppers, minced jalapeno, and the smoked paprika. Saute and cook until soft – about 5 – 7 minutes.
- To the potato mixture, add the cooked sausage and the cheese and season to taste. Mix well.
- Crack the eggs onto the hash mixture. Cover with a lid and cook until the eggs are set – about 8 – 10 minutes. In the alternative, if you wanted to cook them in the oven, place the skillet under the broiler for about 5 minutes, until the eggs are done to your liking.
Yes we love tuna steaks when they are fresh. They never require a lot of effort to prepare them and two is always enough, along with some steamed vegetables. The bonus is their quick cooking time!
Here I served it with some julienne carrots and some yellow cherry tomatoes.
Sweet and Spicy Glazed Tuna Steaks
3 cloves garlic, minced
1 Tbsp ginger, minced
1/4 cup homemade teriyaki sauce (or store-bought)
1/4 cup toasted sesame oil OR olive oil
1/2 tsp red pepper flakes
1/2 tsp sea salt
freshly ground black pepper
2 wild-caught tuna steaks 1 1/2″ thick
Toasted sesame seeds to taste
Place Tuna steaks in a shallow baking dish or cast iron skillet. Mix all remaining ingredients and pour over the tuna. Reserve about 2 Tbsp of the sauce, and pour it on right before serving, or save it for dipping.
Bake uncovered at 400 degrees. 10 minutes for rare. 20 minutes for medium. 30 minutes for well done. I got nervous at 10 minutes and went an extra 7…it was almost too long…I will try 12 next time! ( I like pink centers in tuna)
The flavor of the sauce really penetrates the meat, so there is no marinating required. This goes very well with a fresh green salad or steamed vegetables. Sprinkle a few toasted sesame seeds on before serving.
The problem with having a small gas BBQ is not being able to do a beer can chicken because the lid is too low! For those who do not know what I am speaking about, normally one places a seasoned chicken upside down over a full, but open beer can. NOT alive sillies!!! The hot juices from the can permeate the bird as it cooks. Pinterest to the rescue again.
Slow Cooker Beer Can Chicken (without the beer can!)
- 2 tablespoons smoked paprika
- 2 teaspoons salt
- 2 teaspoons coarse pepper
- 2 teaspoons dried oregano leaves
- 2 teaspoons dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 4 (6-inch) strips aluminum foil, each bunched into a ball
- 1 can (16 ounces) beer
- 1 (6 1/2 to 7 pound) whole chicken
- Mix smoked paprika, salt, pepper, oregano, thyme, garlic powder and cayenne pepper in a small bowl; set aside.
- Place 4 balls of aluminum foil on bottom of slow cooker crock. Pour beer into crock.
- Rinse chicken and pat dry.
- Rub chicken with seasoning mixture. Place chicken on top of foil in crock.
- Cover slow cooker. Cook on HIGH for 3 hours or LOW for 5 to 7 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.
- USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more information on food safety, visit foodsafety.gov.