I’ve been busy in the kitchen lately which is code for “I have some recipes to share with you”.

I must admit, I was nervous when I was making this dish as I wasn’t quite sure it would work out but it did! (hip hip hooray).

This recipe only requires a few ingredients and wasn’t hard to make at all. My biggest tip to share with you is to invest in a cheesecloth (available at any dollar store) to ensure that your grated potato is DRY!

Wringing out the grated potato in a dish cloth just isn’t the same. Trust me. So here’s what you need to know to make this fabulous side dish.

Recipe: Spinach Potato Nest (original recipe found here www.MayIHaveThatRecipe.com)

4 large Yukon Gold Potatoes
1 tsp salt
¼ – ½ tsp pepper
2½ tsp garlic powder
2½ tsp onion powder (I went to Bulk Barn to grab this ingredient)
4 tsp vegetable oil
Cooking Spray
4 cups of frozen spinach thawed  (I bought 2 packages and it was more than enough)
4 tbs extra virgin olive oil
4 large eggs

Instructions

Preheat oven at 400F
1. Grate the potatoes, add ½ tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes. Squeeze as much water out of the grated potatoes as you can. (I used a cheesecloth and you should too!!)  Season with ½ tsp garlic powder, ½ tsp. onion powder, ½ tsp pepper. Add 4 tsp vegetable oil and mix well.

2. In a large skillet, sauté spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and ½ tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside. (Note: I squeezed out the water with my hands just to make sure it was dry)

3. Generously spray a 12 muffin tin pan with cooking spray.

4. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides. (Another Tip: I spent a bit of time, pressing the potatoes down)

5. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven.

Final Product:

Happy Cooking!

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Over the holidays I found myself with some serious spare time on my hands which meant there was this fantastic opportunity to spend some time in the kitchen. Nothing makes me happier than spending time in the kitchen (please don’t judge me. Lol)

It also makes me happy to discover recipes that only involves 4 ingredients. Yes  – that’s right – 4 ingredients.

This recipe intrigued me as it included an unusual ingredient which I believe made all the difference. This ingredient is: HERBED STUFFING. Believe it or not I’ve never bought a box of stuffing before but wow did it ever provide flavour (and crunch too)

Also loved the fact that you can freeze these Spinach Balls. (original recipe can be found here)

Here’s what you will need: (note: I cut the recipe in half)

INGREDIENTS

2 (10 oz.) packages frozen spinach, thawed & well-drained (very well drained)

2 small onions, very finely chopped

2 1/4 c. stuffing with herbs

6 eggs, beaten

1/2 c. butter, melted

1/2 c. Parmesan cheese

2 tsp. garlic salt

1 tsp. black pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a large bowl combine all the ingredients.

3. Shape into golf-sized balls and place on a baking sheet.

3. Bake in preheated oven for 20 minutes, or until heated through and browned

FINAL RESULTS

Serve these delicious Spinach Balls with salmon and a salad and bingo you will have a pretty delicious meal! (in my humble opinion).

OR

Put them on an appetizer plate along with other goodies!

Happy Cooking!

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Honestly I don’t know why it’s taken me so long to make this dish. I swear I make salmon almost every Friday night and I regularly scour the internet for new recipes but for some reason, I’ve never made a Salmon Wellington before. Till now!!

I’m so glad I tried this recipe even though my “braiding” skills could use some improvement, however the results came out pretty decent. There’s no question that I will make this recipe again.

All you really need is a few ingredients and poof – you have a pretty elegant main course.

Recipe: Salmon Wellington (original recipe from www.simplyhomecooked.com)

Ingredients:

4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine (I didn’t use any and it still came out delicious)
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)

Instructions:

1. Season the salmon with salt and pepper to taste.

2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.

3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute. (note: I didn’t add any wine)

4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.

5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces.

6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.

7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.

10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash. (ok I didn’t do this stop either – I did a braid).

11. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

Final Result!! – As you can see, I braided it and didn’t make the crosshatch. I guess I was feeling creative. LOL

I served this along with a salad, vegetarian stew and couscous. The stew was prepared in the slow cooker while I was asleep. Oh how I love my Breville Rice Cooker which also has a function to “slow cook”.

Naturally I had fun setting a “fall inspired” table.

Happy Cooking!!

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A year ago today, I started working as a Territory Sales Manager for St.-Albert Cheese Co-op. It’s been a great year introducing this brand to retailers as well as restaurants throughout the GTA.

My history with this Cheese Co-op goes back to my childhood, as my dad use to buy their famous curds regularly when I was a kid growing up in Ottawa.

FYI – In Ottawa these curds are EVERY where. In Toronto, you can find these amazing curds at Longos, Metro and Food Basics!

Many people say to me: “What do I do with them?” or “I don’t have a deep fryer to make poutine”. Well here’s a few ideas how to enjoy St.-Albert curds!

My favourite way to enjoy curds is simply snack on them right out of the bag.

However I’ve also added them on roasted potatoes with gravy (my version of a poutine)

I’ve also added them to my omelette with asparagus.

One night, I simply added these delicious curds to a plate of steaming spinach. Add a bit of pepper and dig in!!

I hope you get a chance to pick up a bag of St.-Albert curds one day soon. You won’t be disappointed. Promise.

For more information:

Website: http://fromagestalbert.com/?lang=en

Facebook: https://www.facebook.com/FromagerieStAlbert/

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I love entertaining…the menu planning, the cooking and even setting the table. But I won’t include the “cleaning up” part! (we can save that for another blog post.)

Most of the menu I had made before but there were 2 new recipes (*) that I was checking out and guess what? They were a hit.

-A Deconstructed Salad.

–Spinach Pesto Tilapia

-Roasted Brussel Sprouts (recipe: Barefoot Contesssa)*

-Tomato/Bocacini/Roasted Garlic/Basil Skewers

-Quinoa salad with Apples and a Curry Dressing* (recipe: Martha Stewart)

Dessert: Meringue Nests with Fresh Raspberries

These photos might help you visualize the menu!

-Dessert: Meringue Nests with Whipped Cream and Fresh Raspberries.

The nests came out more like discs. #ohwellstilltasty

As for the table: I thought it would be a great time to buy white tulips, white roses and babies breath. (source: any of the flower stores at Avenue/Davenport)

Hope this blog post inspires you to host a dinner party one day soon as well!

Note: Stay tuned for another blog post as I had more company over last night and made lasagna cups for my first time!

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Haven’t tried a new recipe for a while. But last week, I had the opportunity to make something new and it was a hit. If it wasn’t a hit, trust me, I wouldn’t be blogging about i

Dinner consisted of:

-Appetizers: pita chips (homemade of course, here’s the recipe), roasted garlic, and salsa from Sabra!

-Salmon with Snap Peas, Yellow Peppers and Dill Pistachio Pistou, Smoked Couscous, Spinach and Almonds

The spinach was a nice addition too. #healthy

The Salmon with Snap Peas, Yellow Peppers and Dill Pistachio Pistou is want I want to share with you. Not only did the plate look amazing but it was a pretty flavourful meal too!

Here’s the recipe: (courtesy of Epicurious)

1/3 cup chopped fresh dill

1/3 cup finely chopped green onions

1/2 cup shelled or natural pistachios or almonds (I used whole almonds)

1/4 cup olive oil

2 yellow peppers cut into 1/2 inch strips

1 package of sugar snap peas, trimmed, strings removed

1 garlic clove, minced

1/4 cup water

4 – 6 ounce salmon filets

DIRECTIONS:

Mix dill, green onions, pistachios, (or almonds) and 1/4 cup oil in medium bowl. Season to taste with salt and pepper. DO AHEAD: Pistou can be made 2 hours ahead. Let stand at room temperature.

1.Heat 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and 1/4 cup water;  sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Transfer to a serving dish.

2. Heat remaining 1 tablespoon oil in a skillet over medium-high heat.

3. Sprinkle salmon with salt and pepper. Place salmon, skin side down, in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer.

4. Arrange salmon fillets over vegetables on platter. Spoon some pistou down center of each fillet and serve, passing remaining pistou alongside.

NOTE: This recipe was rated 5 stars out of 5 stars and they were right – it’s certainly worth 5 stars!!

Happy Cooking!!

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I hosted a Shabbat Tweet up on Friday night and wanted to make something that I hadn’t made in along time that I knew would be a hit. I was right – there was only one piece left by the end of the night!!

The first ingredient (frozen fish loaf) might not be available in many grocery stores but I can assure you that you can find it at any grocery store from Bathurst/Lawrence to Bathurst and Rutherford.

Here’s the recipe: There’s 4 ingredients you really need. That’s it.

Defrosted Gefilte Fish, Mashed Carrots, Defrosted Chopped Spinach, One Egg!!

Three Coloured Fish Loaf (taken from Gatherings…A project by the parents of Netivot Hatorah Day School)

1 1/2 lbs frozen fish loaf, defrosted….otherwise known as GEFILTE FISH

1 egg, beaten

1 tablespoon sugar

1 tsp salt (I omitted this)

1/2 tsp garlic powder

1/2 tsp onion powder (I omitted this too)

pepper to taste

1 box (300g) chopped spinach, defrosted and drained

3 medium sized carrots, cooked and mashed. (I used my Cuisinart for this step).

DIRECTIONS:

Preheat oven to 350 degrees

1. In a large blow, combine defrosted fish with egg, sugar, salt, garlic powder, onion powder and onion.

2. Divide mixture in half

3. Press one half into a loaf pan (I used Pam on the loaf pan to ensure it came out easily)

4. Divide the remaining mixture into half

5. Mix spinach with one half of the mixture

6. Mix mashed carrots with the other half of the mixture

7. Spread the spinach mixture over plain fish in loaf pan

8. Then spread the carrot mixture over the spinach mixture.

Ready for the oven!!

Bake uncovered for an hour. Slice and serve!!

FINAL PRODUCT:

Pretty, non?

ps. Next time I would spread more carrot mixture on the loaf. I held back. I don’t know why. I realized that the more you use, the thicker the layer will be.

Happy Cooking!!

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Fact: I keep a dairy kitchen. That’s right – I have not bought meat for over 20 years. I don’t know how much a chicken even costs and I would have no idea how to prepare chicken, if I ever had the opportunity.

However I buy fish. Mostly salmon, tilipia, canned tuna and canned salmon and on the rare occasion a whole snapper. I only make it once a week and I must admit, that my list of “Fish Recipes” is limited. But last week, I went online, determined to find a new recipe. I saw one that caught my eye, tried it and decided it was a keeper. Not only did it look gorgeous (I happen to like green) but the spinach pesto kept the tilapia really moist.

You will notice that the blog post has two recipes. The “formal” recipe and then the “adapted” recipe!!

Spinach Pesto Tilapia (from www.about.com)

INGREDIENTS:

Pesto:

• 3 cups baby spinach leaves, packed, about 3 ounces
• 1/4 cup olive oil
• 1/2 cup pecan halves
• 1/3 cup fresh shredded Parmesan cheese
• 2 medium cloves garlic, smashed and minced
• salt and pepper
• 8 tilapia fillets

INSTRUCTIONS:

Lightly butter a 9×13-inch baking dish. Heat oven to 400°

1. In a food processor, pulse the 3 cups of spinach leaves, 1/4 cup olive oil, pecan halves, Parmesan cheese, garlic, and 1/4 teaspoon salt until the mixture is a fine consistency.

2. Arrange remaining spinach leaves over the bottom of the baking dish.

3. Place a tilapia fillet on the bed of spinach and put about 1 tablespoon of the pesto mixture on the fillet. Spread lightly to cover most of the fillet. Repeat with remaining fillets and pesto, overlapping fish slightly as needed. Sprinkle lightly with salt and pepper.

4.Bake for 15 to 20 minutes, or until tilapia flakes easily with a fork.

ADAPTED VERSION: (according to Vicky…who didnt really read the recipe carefully till afterwards). Typical!! There is probably a good reason why I follow a blog called www.norcecipes.com!

1. Prepare the pesto (I even forgot the pecan halves and the parmesan cheese and it still tasted DELICIOUS)

love my cuisinart

2. Spread the pesto on top of each piece of tilapia and place on a baking sheet

3. Bake at 400 degrees for 15 minutes

4. Here’s what the final product looked like, before I served it to my guests:

Sometimes I don’t follow a recipe and it still works!! In this case…I was lucky. The fish came out perfectly.

Happy Cooking…whether you follow the first recipe or the adapted recipe!!

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