Back in the blog

Finally back and time to start blogging again. With the sun out today and spring around the corner I am craving asparagus. So tonight for dinner this is the plan, not a prefect recipe but follow along and this is great for 4 people.

Cheese Tortellini tossed with Asparagus, Grape Tomatoes and Pesto

Cook off 1 package of your favourite tortellini or stuffed pasta. For the sauce, trim 1 bunch of asparagus into 2" pieces and blanch in boiling salted water or 1 minute (can use this water to cook pasta after) and put aside. In a sauce pan saute 2sliced shallots and two chopped cloves of garlic in a few tablespoons of olive oil. Add to taste 2-3 tbsp of premade pesto sauce, 1/4 cup of the pasta water, zest of 1 lemon and simmer. Season with salt and pepper. Add asparagus and 1 small container of grape tomatoes sliced in half. Bring back to a boil and add cooked pasta and toss. Topped with toasted pinenuts and fresh grated Parmesan cheese. Quick 15 minute meal and full of flavour. For wine maybe a crisp sauvignon blanc or a pinot noir. Don't forget a crunch baguette to dip in the extra sauce and a mixed green salad on the side.

Christmas Dinner to Go!

For those of you who don't want to fuss or need a helping hand, Taste to Savour is pleased to offer Xmas dinner to go. All orders must be placed by Dec 18th at 6pm and will be ready for pick up either Dec 23 or 24th.

Turkeys stuffed and ready to cook

Choice of stuffing: traditional bread stuffing (with or without Italian sausage) or a corn bread, hazelnut and cranberry stuffing

Gravy

Cranberry orange sauce

5-7kg bird feeds 6-8 people $70.00

7-9 kg bird feeds 12-14 $95.00

Sides

Choice of 5 items

Mixed green salad with pumpkin seeds, dried cranberries and chevre with a balsamic vinaigrette

Caesar salad

Blanched green beans with red peppers and almonds

Roasted brussel sprouts

Mashed potatoes with garlic

Potatoes and fennel gratin

Roasted winter root veggies in a maple chilli glaze

Feed 6-8 people $50.00

Feeds 12-14 people $80.00

Desserts

Pumpkin pie, chocolate pecan pie or mincemeat pies

Individual 4” $3.95 each

9” pie $19.95 each

All order need to be placed by Dec 18^th 6pm

Pick up on either Dec 23 between 10am – 6pm or Dec 24^th between 10an – 4pm

Chicken Soup with Chard and Lentils

Made a delicious soup last night. Anytime you roast a chicken make sure that you freeze the bones. I put the bones in the slow cooker the night before with some water, lemons and onion and slow cooked for about 18 hours. Beauty of the slow cooker is you do not loose any of the precious liquid. Then last night when I got home, I drained it. Quickly sauteed diced onion, celery, carrots and garlic for about 8 minutes and then added the luscious broth. Brought that to a boil and reduced to a simmer for about 15 minutes. Then I drained a can of french lentils, dumped them in and chopped up some swiss card, cooked another minutes and then added some shredded chicken and checked the seasoning. It was so yummy! The nice thing was because the stock had been simmered for so long the soup was really quick and full of flavour. Perfect stormy night dinner last night with the wind storm and rain.

Thank you to AM1410 Dave Brindle listeners

I just wanted to say thank you to all those who have read my blog because of listening to my segment with Dave Brindle on AM1410. It was a fantastic experience and I am confident that the segment will be back with another media so please keep reading. I will continue to post recipes and entertaining tips so please check often! I also have a face book page to that you can follow. Stay in touch and keep cooking.

Indian Tomato Chickpea Soup

This is a simple fall favourite and can be made in 30 minutes or less. It freezes well and is great served with a warm piece of naan and a dollop of plain yogurt on top. Cilantro is great too. The recipe is best with fire roasted tomatoes but if you can't find them substitute for regular stewed tomatoes.

Indian Chickpea and Fire Roasted Tomato Soup

1/4 cup olive oil
2 cloves garlic, chopped
2 14oz can chickpeas, drained
1 onion, diced
1 tbsp chopped ginger
2 tsp cumin, ground
1/2 tsp cardamon, ground
1/2 tsp turmeric
salt and pepper to taste
2 cups veggie or chicken stock
1 28oz can fire roasted tomatoes
1 cup plain yogurt (optional)
warm pita or naan (optional)
chopped cilantro (optional)

Heat a medium pot with olive oil. Add garlic and ginger, cook 2 minutes. Add onions, cook additional 5 minutes til soft. Add spices and seasoning, cook 2 minutes. Stir in stock, tomatoes and chickpeas. Cook 10-15 minutes. Remove 1/2 of soup from the pot and process in the blender (all if you prefer) and then add back to original pot. Cook additional 5 minutes and check seasonings. Serve with a dollop of yogurt on top and sprinkle of cilantro and warm pita on the side.

Caramelized Root Vegetable Goodness

This recipe is being pulled out of my head but no measuring required. Really it is just a mess of yummy root veg, tossed in a yummy sauce and then roasted till all the caramelized goodness does its work!

1 lb nugget potatoes, cut in 1" pieces
3 yam, peeled and diced in 1" pieces
3 sweet potatoes, peeled and diced in 1" pieces
10 peeled shallots, cut to same size as above
10-12 peeled garlic cloves

1/4 cup olive oil
1/2 cup maple syrup (real)
1/4 cup brown sugar
1/4 cup franks red hot sauce (adjust accordingly to your heat likeness)

Mix the oil, maple syrup and brown sugar then slowly incorporate hot sauce to your taste. heat will mellow a bit as sugars develop. Toss the recipes. Spread on a parchment lined cookie sheet. Roast at 425'F for 20 mins or so until veggies are tender and caramelized.

This is yummy one! Seriously make lots.

Pumpkin Pie

I will make this short as I have lots if cooking to do for the store today. But here is my favourite pumpkin pie recipe.

2 cups pumpkin puree
3/4 cup brown sugar
3 tbsp molasses
1 tsp cinnamon
2 tsp Chinese 5 spice powder
3 eggs
1 cup coconut milk
1/2 cup cream
1 9" deep dish pie crust

Mix all ingredients together. Pour into pie shell. Bake at 375'C for 45 mins or until pastry is baked and filling is set. Allow to cool before cutting. Serve with whipped cream scented with cinnamon.

Enjoy