Shepherd’s Pie

This comfort-food favourite tastes even better topped with garlic mashed potatoes

Shepherd’s Pie
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Ingredients
  1. THIS COMFORT-FOOD FAVORITE TASTES EVEN BETTER TOPPED WITH GARLIC MASHED POTATOES.
  2. INGREDIENTS
  3. 11⁄2 LBS. LEAN GROUND BEEF OR GROUND 750 g
  4. LEFT-OVER ROAST
  5. 1 CUP CHOPPED ONIONS 250 mL
  6. 2 GARLIC CLOVES, MINCED 2
  7. 1⁄4 CUP FLOUR 60 mL
  8. SALT & PEPPER TO TASTE
  9. 1⁄4 TSP. DRIED THYME 1 mL
  10. 1⁄4 TSP. DRIED SAVORY 1 mL
  11. 10 OZ. CAN BEEF BROTH 284 mL
  12. 1⁄2 CAN WATER 1⁄2
  13. 2 TSP. WORCESTERSHIRE SAUCE 10 mL
  14. 1 BAY LEAF 1
  15. 1⁄2 CUP FINELY DICED CARROTS 125 mL
  16. 1⁄2 CUP FROZEN CORN 125 mL
  17. GARLIC MASHED POTATOES
  18. 2 LBS. POTATOES (5–6 MEDIUM), PEELED 1 kg
  19. AND CUBED
  20. 6 GARLIC CLOVES, PEELED & LIGHTLY 6
  21. CRUSHED
  22. 3⁄4 CUP BUTTERMILK OR 2% MILK 175 mL
  23. SALT & PEPPER TO TASTE
  24. 1 EGG, LIGHTLY BEATEN 1
Instructions
  1. USING A LARGE NONSTICK FRYING PAN, COOK GROUND BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK. BREAK MEAT UP AS IT COOKS. ADD ONIONS AND GARLIC; COOK UNTIL SOFTENED. STIR IN FLOUR, SALT, PEPPER, THYME AND SAVORY. ADD BROTH, WATER, WORCESTERSHIRE,BAY LEAF AND CARROTS. SIMMER, STIRRING OCCASIONALLY, FOR ABOUT 20 MINUTES, OR UNTIL QUITE THICK AND CARROTS ARE TENDER. STIR IN CORN. REMOVE BAY LEAF. SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY.
  2. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP.(15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE. SPREAD POTATO MIXTURE OVER MEAT AND BRUSH WITH RESERVED EGG. BAKE AT 350°F (180°C) FOR 40–45 MINUTES.
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SERVES 6
 
A WOMAN’S WORK THAT IS NEVER DONE IS THE STUFF SHE ASKED HER HUSBAND TO DO.
 

 

 

Island Pork Tenderloin Salad

 

The superb flavor of jerk pork – the perfect dinner for a summer’s day. This recipe looks involved but it’s not.

Island Pork Tenderloin Salad
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Ingredients
  1. INGREDIENTS
  2. Pork
  3. 2 tsp. salt 10 mL
  4. 1⁄2 tsp. black pepper 2 mL
  5. 1 tsp. ground cumin 5 mL
  6. 1 tsp. chili powder 5 mL
  7. 1 tsp. cinnamon 5 mL
  8. 2-3 pork tenderloins (21⁄2-3 lbs. TOTAL) 1-1.5 kg
  9. 2 Tbsp. olive oil 30 mL
  10. Glaze
  11. 1 cup packed dark brown sugar 250 mL
  12. 2 Tbsp. finely chopped garlic 30 mL
  13. 1 Tbsp. Tabasco 15 mL
  14. Vinaigrette
  15. 3 Tbsp. fresh lime juice 45 mL
  16. 1 Tbsp. fresh orange juice 15 mL
  17. 1 Tbsp. Dijon mustard 15 mL
  18. 1 tsp. curry powder 5 mL
  19. 1⁄4 tsp. black pepper 1 mL
  20. 1⁄2 cup olive oil 125 mL
  21. Salad
  22. 3 Navel oranges, peeled, white 3
  23. pith removed
  24. 6 cups baby spinach, trimmed 1.5 L
  25. 4 cups thinly sliced Napa cabbage 1 L
  26. 1 red pepper, in thin strips 1
  27. 1⁄2 cup golden raisins 125 mL
  28. 2 firm-ripe avocados, peeled & 2
  29. cut diagonally into thin slices
Instructions
  1. INSTRUCTIONS
  2. To prepare pork: preheat oven to 350°F (180°C). Combine salt, pepper, cumin, chili powder and cinnamon. coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan.
  3. To make glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes.
  4. To make vinaigrette: whisk together juices,mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.
  5. For the salad: cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1⁄2 cup (125 mL) vinaigrette.
  6. To assemble salad: cut pork at a 45° angle into 1⁄2" (1.3 cm) slices. Line a large platter with dressed salad. arrange sliced pork, oranges and avocado
  7. in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
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Asparagus Chicken Puffs

 

Asparagus Chicken Puffs
Store bought puff pastry makes these sumptuous appetizers so easy to make - leaving you with more time to mingle with family and friends.
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Ingredients
  1. 1 large boneless chicken breast, 1
  2. cooked and cubed
  3. 2 tbsp mayonnaise 30 mL
  4. 1⁄2 to curry powder 2 to
  5. 1 tsp 5 mL
  6. Salt and black pepper to taste
  7. 1 package (14 oz/400 g) puff pastry 1
  8. 1 can (12 oz/341 mL) asparagus, 1
  9. well-drained (or 12 fresh small
  10. asparagus, blanched)
  11. 1 egg, beaten 1
  12. Sesame seeds
Instructions
  1. In a food processor, purée chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into a 14- by 10-inch (35 by 25 cm) rectangle. Cut lengthwise into 3 even strips. Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1-inch (2.5 cm) pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450°F (230°C) for 10 minutes. Lower temperature to 350°F (180°C); bake for another 10 minutes or until golden brown.
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Seafood Kabob

No fuss gourmet. Serve this with salad for a  low cal and delicious dinner

 

Seafood Kabob
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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
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Midnight French Toast

What a way to end the day – and start the next! Serve with fruit or maple syrup

Midnight French Toast
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Ingredients
  1. 12 eggs 12
  2. 1⁄2 cup cream 125 mL
  3. 1⁄2 tsp vanilla extract 2 mL
  4. Grated zest of 1 orange
  5. 2 tbsp orange liqueur or orange juice 30 mL
  6. 1 loaf French bread, sliced 1 inch 1
  7. (2.5 cm) thick
Instructions
  1. Mix eggs, cream, vanilla, orange zest and liqueur in 13- by 9-inch (33 by 23 cm) pan. Place sliced bread in pan, making sure slices are well coated. Cover with lid or plastic wrap. Place in fridge overnight.
  2. Next morning, place bread slices on a well-greased cookie sheet. Bake at 375°F (190°C) for 20 to 25 minutes.
  3. Serves 6.
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Treat her like a thoroughbred and you won’t end up with a nag!

Hot Cranberry Sipper

A warm welcome after skating, skiing, skateboarding or shoveling the sidewalk

Hot Cranberry Sipper
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Ingredients
  1. 6 whole cloves 6
  2. 2 3-inch (7.5 cm) cinnamon sticks 2
  3. 1⁄2 cup packed brown sugar 125 mL
  4. 6 cups red cranberry cocktail 1.5 L
  5. 3 cups orange juice 750 mL
  6. 1 cup dark rum (optional) 250 mL
  7. 1⁄4 cup orange liqueur (optional) 60 mL
Instructions
  1. In a 31⁄2- to 4-quart slow cooker, combine cloves, cinnamon sticks, brown sugar, cranberry cocktail and orange juice. Cover and cook on Low for about 4 hours, until steaming hot. Using a slotted spoon, scoop out and discard cloves and cinnamon. If desired, stir in rum and orange liqueur. Set the slow cooker to Keep Warm. Serves 8.
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