Author: Lia Fireheart

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Prosciutto, Pear and Blue Cheese Sandwiches

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Prosciutto, Pear and Blue Cheese Sandwiches

When I made these, I only made one sandwich at a time and I amended the process somewhat.

Ingredients

  • 8 slices 100% multigrain bread

  • 1 tablespoon butter, softened

  • 3 cups arugula

  • 1 medium shallot, thinly sliced

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons red wine vinegar

  • ⅛ teaspoon freshly ground black pepper

  • 2 ounces thinly sliced prosciutto

  • 1 ripe pear, cored and thinly sliced

  • 2 ounces blue cheese, sliced

Directions

  • Preheat broiler.
  • Melt butter in a pan large enough to hold two slices of bread. Grill for approximately three minutes or until one side is golden.
  • Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar; sprinkle with pepper. Toss well to coat. Divide arugula mixture evenly among bread slices, buttered side down; top evenly with prosciutto. Divide pear slices and cheese evenly among sandwiches; top each sandwich with 1 bread slice, buttered side up.

Notes

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Thai Turkey Burger with Carrot Cabbage Slaw

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Thai Turkey Burger with Carrot Cabbage Slaw

Ingredients

  • Turkey Burgers

  • 1 lb ground turkey ( see notes)

  • 3 tablespoons shallot, very finely diced ( or red onion)

  • 1 1/2 teaspoons fresh ginger, grated or finely chopped

  • 2 garlic cloves- finely minced ( or 1 teaspoon granulated garlic)

  • 1 tablespoon finely chopped lemongrass

  • 2 tablespoons chopped Cilantro or Thai basil (or reg basil, or mint)

  • 2 teaspoons lime zest

  • 1 scallion, chopped

  • 1/2 – 1 jalapeño, seeded, finely chopped ( or substitute 1 Tablespoon sriracha sauce, or red chili sauce)

  • 1 tablespoon fish sauce (or sub soy sauce)

  • 1 teaspoon sugar

  • 1/4 teaspoon white pepper– optional

  • Carrot Cabbage Slaw

  • 1 cup grated carrots

  • 1 cup shredded purple cabbage

  • 1 scallion, thinly sliced

  • 2 tablespoons lime juice ( or rice wine vinegar)

  • 1 tablespoon olive oil

  • 1 teaspoon sugar

  • 1/4 teaspoon salt and pepper

  • Spicy Aioli

  • 1/4 cup mayo, vegan mayo or tarter sauce

  • 1–2 tablespoons sriracha or chili garlic sauce

  • Optional Additions: Toasted Buns, Cucumber Ribbons, pickled red onions ( yum), Pickled radishes, spicy greens like watercress, sprouts, avocado

Directions

  • Preheat grill to medium-high. ( see notes to pan-sear)
  • Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
  • Toss the slaw ingredients together in a medium bowl.
  • Mix the spicy aioli ingredients together in a small bowl.
  • Grill patties on a well-greased, pre-heated grill 4-5 minutes each side until golden and cooked through.
  • Toast or grill the buns.
  • Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons (optional) , more aioli, then the top bun. Enjoy!!

Notes

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Balsamic Beef Sandwiches

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Balsamic Beef Sandwiches

For the record, this was edible but I didn’t particularly care for it. If I made it again, I’d replace the balsamic vinegar with red wine.

Ingredients

  • 1 (3-4 pound) boneless roast beef (chuck or round roast)

  • 1 cup beef stock or broth

  • 1/2 cup balsamic vinegar

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon soy sauce or coconut aminos

  • 1 tablespoon honey

  • 1/2 teaspoon red pepper flakes

  • 4 cloves garlic, chopped

  • sub rolls

Directions

  • Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  • Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 – 1/2 cup of gravy over roast beef.
  • Store remaining gravy in an airtight container in the refrigerator for another use.

Notes

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Beans on Toast Except Actually Good

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Beans on Toast Except Actually Good

Ingredients

  • 3 1/4 cups cooked, drained beans

  • 1/2 cup olive oil

  • 2 to 3 teaspoons dried red pepper flakes

  • 1 teaspoon coriander

  • 1 teaspoon dried, powdered fennel seed

  • 1 clove garlic, minced

  • 1 scallion, finely chopped

  • 1 lemon, juiced and zested

  • 1 tablespoon finely chopped dill

  • 1 tablespoon finely chopped parsley

  • 4 pieces toasted bread

Directions

  • In a large bowl, combine the olive oil, red pepper flakes, coriander, fennel seed, garlic, scallion, the juice and zest of one lemon, dill and parsley. Stir to combine, then add the beans.
  • Cover the bowl and allow the contents to refrigerate for at least 4 hours.
  • Before serving, drain any excess liquid from the beans, then lightly mash them with a fork or the back of a spoon. Serve on toasted bread.

Notes

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Chipotle Chicken Fajita Rice Bowls

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Chipotle Chicken Fajita Rice Bowls

Ingredients

  • FOR THE RICE

  • 1 teaspoons light olive oil

  • 2 cups long grain white rice, (see notes)

  • 1 teaspoon kosher salt

  • 2 tablespoons minced fresh cilantro

  • 1 lime, zested

  • 2 tablespoons lime juice, freshly squeezed

  • FOR THE CHICKEN

  • 1½ pounds boneless skinless chicken breast halves

  • 1 large lime, juiced

  • 1½ tablespoons homemade fajita seasoning

  • 3/4 teaspoon ground chipotle pepper , or use 1-2 chipotle peppers in adobo, finely minced

  • 1/2 teaspoon extra light olive oil

  • FOR THE PEPPERS AND ONIONS

  • olive oil spray

  • 1 red bell pepper, sliced into 3/4-inch thick strips

  • 1 orange bell pepper, sliced into 3/4-inch thick strips

  • 1 yellow bell pepper, sliced into 3/4-inch thick strips

  • 1 green bell pepper, sliced into 3/4-inch thick strips

  • 1 large sweet onion, sliced int 3/4 inch thick strips [or any onion will do]

  • kosher salt, to taste

  • FOR SERVING

  • pico de gallo

  • sliced avocado

  • greek yogurt or sour cream

  • a few dashes of hot sauce

Directions

  • FOR THE RICE
  • Heat a 10-inch skillet over medium to medium-low heat. Add in oil and rice, stir and toast for 5 to 8 minutes or until the rice is lightly golden and aromatic.
  • Place the toasted rice and salt into your rice cooker. Following the manufacturers instructions, fill to the appropriate waterline (for me it is 2), close the lid and set to cook.
  • Once the rice is cooked, open the rice cooker and fluff with a fork. Then transfer to a bowl and add in the cilantro, lime zest and juice. Taste and add more cilantro, zest or juice to your preference.
  • FOR THE CHICKEN
  • In a large bowl combine the chicken, olive oil, lime zest and juice and seasonings. Toss everything to coat and set off to the side.
  • Meanwhile I get a little more prepping out of the way. Thaw 2 cups of frozen corn, drain and quickly char in a dry skillet over medium-high heat. Transfer to a clean bowl. Also, drain and rinse 1 (15 ounce) can of black beans.
  • In a 12-inch nonstick or cast iron skillet, spray with olive oil spray and preheat medium to medium high. If using cast iron, you may need to adjust the heat throughout so the chicken doesn’t burn.
  • Once the pan is hot, work in batches (if necessary) cook the chicken for about 6 to 8 minutes per side or until fully cooked. Then transfer the cooked chicken to a nearby cutting board and repeat with the remaining chicken.
  • Chop the chicken into small, bite-size pieces and keep the chicken warm under foil.
  • To the same skillet the chicken was in, add in the peppers and onions with a pinch of salt. Toss and cook undisturbed until they have good color and are cooked to your preference. About 20 (for more firm) to 30 minutes (for more tender). Transfer to a serving bowl.
  • TO SERVE
  • Spoon the cilantro lime rice into bowls and top with the chopped chicken, peppers and onions.
  • Top with any other desired toppings.
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Snickerdoodle Blondies

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Snickerdoodle Blondies

Ingredients

  • 8 tablespoons (1 stick) unsalted butter

  • Cooking spray or butter

  • 1/2 cup plus 3 tablespoons granulated sugar, divided

  • 2 1/4 teaspoons ground cinnamon, divided

  • 1/2 cup packed dark brown sugar

  • 1 large egg

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon kosher salt

  • 1 1/4 cups all-purpose flour

  • 3/4 teaspoon cream of tartar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon ground nutmeg

Directions

  • Arrange a rack in the middle of the oven and heat the oven to 350°F.
  • Place 1 stick unsalted butter in a large microwave-safe bowl. Microwave until mostly melted, 60 to 70 seconds (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside for 5 minutes to cool slightly.
  • Meanwhile, line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two opposite sides to form a sling. Lightly coat the pan and parchment with cooking spray or butter. Place 3 tablespoons of the granulated sugar and 2 teaspoons of the ground cinnamon in a small bowl and whisk to combine.
  • Add the remaining 1/2 cup granulated sugar, 1/2 cup packed dark brown sugar, 1 large egg, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt to the butter. Stir with a flexible spatula until smooth and glossy.
  • Add the remaining 1/4 teaspoon ground cinnamon, 1 1/4 cups all-purpose flour, 3/4 teaspoon cream of tartar, 1/2 teaspoon baking powder, and 1/4 teaspoon ground nutmeg. Stir with the flexible spatula until a thick batter forms.
  • Transfer the batter to the pan and spread into an even layer. Sprinkle the cinnamon-sugar mixture evenly over top. Lightly press the sugar into the top with your fingers or the spatula.
  • Bake for 10 minutes. Rotate the pan and bake until the edges pull away slightly from the pan and are firm, and a tester inserted into the center comes out with just a few crumbs, 10 to 13 minutes more.
  • Place the pan on a wire rack and let cool completely, about 2 hours. Grasp the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Cut into 9 squares.

Notes

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Blackberry & Rosemary Pork Tenderloin

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Blackberry & Rosemary Pork Tenderloin

Ingredients

  • FOR THE PORK

  • 1 whole pork tenderloin (about 1 pound)

  • 1 1/4 cups blackberries fresh

  • 3 tablespoons rosemary fresh

  • 1 tablespoon white wine vinegar

  • 1/3 cup water

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • FOR THE SAUCE

  • 1/4 cup Blackberry Rosemary Marinade from above

  • 1 teaspoon minced garlic (about 1 clove)

  • 2 tablespoons water

  • 1/2 tablespoon cornstarch

  • 1/3 cup blackberry preserves seedless

Directions

  • In a small sauce pan, add 1 cup of blackberries, rosemary, vinegar, water, salt, and pepper. Turn heat to medium-high. Once the mixture begins to boil, turn heat off and let the mixture cool. If blackberries are still whole, give them a little mash with a fork. Reserve 1/4 cup of the mixture and set aside for later.
  • While the mixture is room temperature but no longer boiling hot, begin to prepare the tenderloin. Place tenderloin in a gallon-sized plastic bag. Add marinade to the bag with the pork and massage into the pork until pork is covered in marinade. Place in fridge to marinate for at least 1 hour. I don’t like my pork too soft and tender once it’s cooked so 1 hour is my maximum (it’s the texture of steak at this point). But if you like it super tender, marinate for 4-8 hours or even overnight.
  • When ready to cook, preheat grill on high heat. Remove tenderloin from marinade and discard marinade. Place tenderloin on preheated grill over open flame. Grill for 7 minutes on one side. Flip to other side for 6 minutes. Then turn grill off, but keep lid closed shut. Let pork sit for 5 minutes. Remove from grill onto cutting board.
  • Let pork sit for 5-10 minutes to rest. In the meantime, prepare the sauce. Place 1/4 cup of reserved marinade from Step 1 into small sauce pan. Heat to medium heat until it’s boiling. Add garlic and continue to cook until it’s reduced by half. Mix water and cornstarch together to make a slurry. Add to mixture and whisk together. Add blackberry preserves and whisk to thin it out. Keep stirring and cooking for 1-2 minutes, until it is thickened. Remove from heat and add last 1/4 cup of blackberries.
  • Slice pork into 8-12 slices. Place a little sauce on plate and then serve each person 2-3 slices of pork. Garnish with a little extra rosemary and blackberries, if desired.

Notes

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Buttery Beer Bread

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Buttery Beer Bread

Ingredients

  • 3 cups flour sifted (not packed)

  • 3 teaspoons baking powder

  • 1 teaspoon Kosher salt

  • 1/4 cup granulated sugar

  • 1 12 ounce can or bottle of beer

  • 1 stick butter melted

Directions

  • Preheat oven to 375°F
  • In a medium bowl and using a wire whisk, sift together all dry ingredients.
  • Add beer and stir with a wooden spoon until well incorporated.
  • Spray a loaf pan with cooking spray and pour beer bread batter into pan.
  • Pour melted butter over the top of the beer bread batter.
  • Bake for 1 hour.
  • Remove from oven and allow to cool for 15 minutes before removing from pan.

Notes

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Kalops Swedish Beef Stew

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Kalops Swedish Beef Stew

Ingredients

  • 2 tablespoons butter

  • 1 lb beef chuck, cut into 1/2 in. cubes

  • 1 tablespoon flour

  • 2 tablespoons butter

  • 2 medium onions, diced

  • 2 cloves garlic, minced

  • 3 tablespoons flour

  • 1/4 cup red wine

  • 2 cubes beef stock

  • 2 large carrots

  • 4 bay leaves

  • 10 allspices berries

  • 10 white peppercorns

  • Water

  • Salt to taste

Directions

  • Dry the beef cubes with a paper towel. This is important to ensure the beef browns properly. Sprinkle the flour evenly over the beef cubes and toss to coat.
  • Heat the butter on medium-high heat in a Dutch oven. Place the beef cubes in the Dutch oven, being careful not to overcrowd them or they won’t brown, and fry on all sides until browned. Remove the beef and set aside.
  • In the same Dutch oven, heat another 2 tablespoons of butter and sauté the onions until translucent and just beginning to caramelize. Add the garlic and sauté for another minute. Add the 3 tablespoons of flour and stir for 1 minute. Add the wine and bring to a boil for one minute. Add all remaining ingredients, adding just enough water to cover the meat. Bring it to a boil, reduce heat to low, cover and simmer for 1 hour. If the sauce is too thin at that point, remove the lid and continue to simmer for another 20 minutes or until the desired consistency is reached.
  • Remove the bay leaves and allspice berries before serving.
  • Serve with potatoes and pickled beets.

Notes

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Canadian Thanksgiving Poutine

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Canadian Thanksgiving Poutine

Ingredients

  • French fries

  • Roast turkey

  • Stuffing or dressing

  • Cheese curds

  • Gravy

  • Cranberry sauce

Directions

  • Have Thanksgiving dinner. Whether it’s Canadian or not is up to you.
  • Take leftover turkey, gravy, dressing or stuffing and put it on top of french fries. If you’d like to make your own fries, there’s a recipe here. You can also use frozen fries and/or sweet potato fries.
  • Add the cheese curds and place under the broiler briefly to melt the cheese. Top with minced parsley and serve with cranberry sauce on the side.