Recipes

Easy Crustless Turkey Pot Pie

  • Servings: 4 to 6
  • Difficulty: easy
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Use your leftover homemade stuffing, turkey broth, and fresh or cooked vegetables to create this tummy-warming dish.  If you are in a real hurry you can use boxed stuffing, condensed chicken soup mix, and frozen vegetables to make a delicious dish in a hurry.

Ingredients

Version 1

  • ¼ cup butter
  • 2 ribs diced celery
  • ¼ cup diced onion
  • about ⅓ cup flour
  • about 3 cups turkey broth
  • ½ tsp broth
  • ½ tsp ground black pepper
  • 3 cups cubed cooked turkey
  • 4 cups cooked or fresh chopped cauliflower, carrots, green beans, frozen peas, mushrooms (you can also use whatever leftover veggies you have from your Thanksgiving dinner.  Fresh veggies will stay firmer and the cooked ones will provide a softer texture with less cooking time)
  • about 4 cups leftover stuffing

Ingredients

Version 2

  • 1 box stove top stuffing
  • 1 can condensed turkey or chicken soup
  • 1 can milk
  • 1 bag frozen mixed vegetables (I usually use carrots, cauliflower, broccoli)
  • 3 cups cubed cooked turkey

Directions

Version 1

  1. Melt butter in frying pan.  Sauté celery and onion until slightly soft and fragrant
  2. If using fresh vegetables, add them now and cook until tender but crisp
  3. Add flour and combine until dry
  4. Add broth and bring to a boil.  Cook until thickened
  5. If using leftover cooked vegetables add them to the pan now and stir to combine
  6. Add cooked turkey and combine
  7. Transfer entire mixture to casserole dish
  8. Cover with your stuffing
  9. Bake at 350 F for about 30 minutes until hot and bubbling at the edges
  10. Let rest for 5 to 10 minutes and serve

Directions

Version 2

  1. Prepare Stove Top Stuffing according to directions on box and set aside
  2. Empty contents into casserole dish
  3. Add one can of milk and stir to combine
  4. Add frozen vegetables and cooked turkey and combine
  5. Cover mixture with stuffing
  6. Bake at 350 F for approximately 30 minutes until hot and bubbling at the edges
  7. Let rest for a few minutes before serving

Tips:  Version 2 is definitely quicker, however be aware that you are using prepared foods that contain more salt and other things you might not want as compared to Version 1.  If using chicken to make this recipe, use chicken broth!

recipe by: everydayhomegourmet.blog/ 

 

Tomato and Cucumber Salad

  • Servings: 10 to 12
  • Difficulty: easy
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tomato cucumber

A fresh and juicy side dish for your summer meals!  It can be made ahead and kept in the fridge for 4 or 5 days.  Flavour will intensify each day. Use Roma tomatoes if you can.  They have a great meaty flesh that’s perfect for this salad.

Ingredients

  • 12 medium sized ripe Roma tomatoes
  • 1 and a half English cucumbers
  • ½ of a sweet onion (Vidalia) sliced thinly
  • 10 to 12 fresh basil leaves

Dressing:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • Salt and pepper to taste

Directions

 

  1. Slice and cut the tomatoes into bite sized pieces (4 pieces per slice usually works well)
  2. Peel and slice cucumber into bite sized pieces 
  3. Roll and slice basil leaves thinly (‘chiffonade’)
  4. Combine tomatoes, cucumbers, onion and basil in a serving bowl and set aside while you assemble dressing
  5. Mix dressing in a measuring cup or jar.  Whisk or shake to combine. Pour over tomatoes and cucumber mix and toss well.

recipe by: everydayhomegourmet.blog/ 

 

Chicken Meatloaf and Chicken Sliders

  • Servings: 4 to 6
  • Difficulty: easy
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This one bowl recipe can be made into two different meals.  Try it as a meatloaf or chicken sliders. Both are easy and tasty and sure to please!

Ingredients

  • 1 pound lean or extra lean ground chicken
  • ½ medium onion, chopped
  • about ½ cup plain breadcrumbs
  • 2 eggs
  • 1 tsp dry mustard
  • Pinch of salt and pepper
  • about 8 ounces tomato juice

Directions

  1. Scramble eggs in a mixing bowl
  2. Add all remaining ingredients, using only about 3 ounces of the tomato juice
  3. Combine well and use your hands to form mixture into a log if making the loaf
  4. Place loaf in a baking dish and cover with remaining tomato juice
  5. Bake in oven at 350 degrees F or approximately one hour or until meat thermometer reaches 180 degrees F
  6. If making the sliders, combine well and form into 3 ounce patties, (approximately 4 inches in diameter)
  7. Grill sliders for 5 minutes on each side

 

Tips:  

  • Use a slider press to make patties uniform
  • If freezing sliders, place between wax paper and place in a freezer bag
  • If making the loaf, you can save a little of the tomato juice to pour over halfway through the cooking time

recipe by: everydayhomegourmet.blog/  

 

Chickpea Tomato Penne

  • Servings: 4 to 6
  • Difficulty: easy
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Here’s a “Pasta e Fagioli” of sorts that is perfect for a ‘Meatless Monday’.  It’s quick, tasty and satisfying. Homemade tomato sauce is best, but if you don’t have any, grab some from your favourite Italian bakery or gourmet store.  Or, omit the tomato sauce all together and dress it with extra virgin olive oil, lemon juice, lemon zest and fresh herbs.

Ingredients

  • 3 tbsp olive oil
  • ⅓ cup chopped onion (I use Vidalia or sweet onion.  Green onions would work too)
  • 1 clove garlic, minced
  • 1 can chickpeas, drained, rinsed and dried
  • 1 grilled zucchini (chopped) – you can also use uncooked zucchini
  • About 450 grams cooked penne
  • About ⅓ cup pasta water
  • About 1 litre of tomato sauce
  • Salt and pepper to taste

Directions

  1. Saute onion and garlic in hot olive oil until soft and fragrant (about 2 to 3 minutes)
  2. Add chickpeas to the pan and cook to combine flavours about 3 minutes.  If using uncooked zucchini, add it to the pan and cook for another minute or two.  (Grilled zucchini can be added at the end). Add a little salt and pepper
  3. Reduce heat to low and cover
  4. Add penne to large pot of boiling salted water and cook until ‘al dente’ (about 10 minutes)
  5. While pasta is cooking, heat tomato sauce in another pot
  6. Drain cooked pasta, reserving about ⅓ cup pasta water
  7. Return pasta to the large pot.  Add chickpea mixture, pasta water, grilled zucchini and tomato sauce.  Toss to combine. Serve in heated bowls with grated parmesan and fresh herbs

Variations:  

  • Instead of adding tomato sauce in step 7, add extra virgin olive oil, a bit of lemon juice, lemon zest and fresh herbs
  • Add whole baby spinach leaves at the end to either version
  • If you’ve got leftovers, put them in an oven safe dish, top with parmesan and mozzarella and bake in oven until cheese melts for a cheesy casserole version

recipe by: everydayhomegourmet.blog/  

 

Onion Soup au Gratin

  • Servings: 4
  • Difficulty: medium
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As a soup, I consider this a real treat!  Make sure you buy the best quality cheese you can afford, since it’s an important ingredient in this recipe.  The soup is very filling, so it can be a meal on its own. If you decide to serve it at the start of the meal, make sure the rest of the meal is light.  I would suggest my homemade Caesar salad with sliced grilled chicken as a good pairing.

Ingredients

  • 1 large sweet Vidalia onion, or 4 to 6 medium cooking onions
  • 1 tbsp butter
  • 1 clove garlic minced
  • ¼ cup dry white wine
  • 1 litre best quality low salt beef stalk (or homemade beef stock)
  • Splash of cognac (optional)
  • 1 bay leaf
  • Salt and pepper to taste
  • Dried or toasted French bread slices, about 1 inch thick
  • Approximately 4 ounces of strong white cheddar or gruyere cheese, sliced
  • 2 heaping tbsp quality parmesan cheese

Directions

  1. Thinly slice onions and set aside
  2. Melt butter in pot
  3. Add onions and garlic and saute until onions are translucent and soft
  4. Add wine (and cognac if you are using it) and combine
  5. Next, add beef stock and seasonings
  6. Combine and simmer 20 to 30 minutes
  7. Preheat broiler
  8. Pour hot soup into oven/broiler safe bowls
  9. Cover top with dried or toasted French bread
  10. Cover toast with cheddar or gruyere, sprinkle parmesan on top
  11. Place bowls on baking sheet covered with foil and broil until cheese is melted and slightly browned

Tips:  Serve with a napkin around onion soup bowl handle because bowl will be very hot!

recipe by: everydayhomegourmet.blog/  

 

 

 

Chinese Fondue

  • Servings: 4 to 6
  • Difficulty: very easy
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Fondues are a great communal dinner that are very easy to prepare and promote lots of conversation.  Guests cook food at their own pace and eat as much or as little as they choose. Serve with rice, salad and fresh bread.  Once you are done with all the cooking, the broth will have great flavour. So, crack a fresh egg in it and whisk it up and then you can serve little bowls of egg drop soup at the end of the meal.  It’s so tasty, but don’t forget to let everyone know you are doing this so they save some room to enjoy it! Clean up is a breeze and if you are lucky to have uncooked leftovers, you’ve got the makings of a great stir fry for the next day!

Ingredients

  • 2 litres quality chicken broth  (You can make your own broth or use best quality low salt broth available at your grocery store)
  • 1 small head broccoli, cut into large florets
  • 12 large cremini or white mushrooms cut in half (leave whole if using smaller mushrooms)
  • 1 each green and red, orange or yellow pepper cut into large chunks
  • Optional: also include cauliflower and/or brussel sprouts
  • ½ pound paper thin slices of beef per person (ask for Chinese fondue meat, or use stir fry strips)
  • 3 or 4 cooked shrimp per person (heat in broth or serve cold with cocktail sauce)
  • Dipping sauces (see directions below for recipe ideas)
  • 1 egg

Directions

  1. Heat up about 2 litres of good quality chicken broth on the stove.  Transfer to your fondue pot and light the flame beneath your pot. Follow directions and cautions on your fondue pot for using fuel correctly
  2. Cut vegetables in large enough pieces to stay on the fondue fork.  
  3. Arrange meat and vegetables on a platter.
  4. Prepare your favourite rice and salad to serve with the meal, and perhaps some fresh bread
  5. Serve with dipping sauces:  Two favourites are two parts steak or BBQ sauce with 1 part mayonnaise and a teaspoon of honey, and cocktail sauce if you are having shrimp.  Be creative with your sauces and make up your own recipe…we also like Asian sesame, ginger or peanut sauces…use spicy sauces if you like it hot
  6. At the end of the meal, crack an egg in the pot.  Whisk for 1 minute and serve small bowls of deliciously flavoured soup, thanks to all the meat and veggie cooking!

Equipment needed:  Fondue pot, 2 fondue forks per person, bowls for dipping sauces (some fondue pots have lazy susan with bowls attached), fondue fuel

recipe by: everydayhomegourmet.blog/  

Christmas Morning Time Saver

  • Servings: 8
  • Difficulty: easy
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This may look like more ingredients and more steps than my usual recipes, but if you remember that you are basically making a ham and cheese sandwich with an egg mixture poured over, it will seem simpler than it looks!  The picture shows white bread, but I have used whole wheat bread many times and I prefer it because it keeps you full longer! Serve with fruit.

Ingredients

  • 16 to 18 slices of whole wheat bread, crusts removed
  • 8 thin slices of lean cooked ham
  • 6 to 8 slices of sharp cheddar cheese
  • 6 eggs
  • 3 cups milk
  • ½ to 1 tsp dry mustard
  • ½ tsp ground pepper (black or white)
  • 1 to 2 tsp Worcestershire sauce
  • Dash of tabasco sauce
  • about ¼ cup minced onion
  • about ¼ cup finely chopped green pepper
  • Corn flakes or Special K
  • ¼ pound butter

Directions

  1. Layer a 9×13 inch buttered glass baking dish with bread.  Cover dish entirely. Place ham and cheese over bread and top with another layer of bread, as if making a sandwich
  2. In a bowl, beat eggs.  Add milk and beat briefly to combine
  3. Add pepper, Worcestershire, Tabasco, onion and pepper and stir to combine
  4. Pour mixture evenly over the sandwiches.  Cover and let stand in refrigerator overnight
  5. In the morning, melt butter and pour over top.  Cover entire dish with the corn flakes
  6. Bake uncovered for 1 hour in a preheated 350 degree oven.  Let stand 10 minutes before serving
  7. Drizzle with maple syrup (optional)
  8. Serve with fruit

 

Tips:  When I’m pressed for time, or just making this for hubby and me, I do not cut the crusts off.  It doesn’t look as neat, but I find the heartiness of the crusts satisfying and more filling.

Variations:  use whole wheat or white bread; use Swiss cheese, or your favourite cheese; omit ham for a vegetarian version

posted by: everydayhomegourmet.blog/  

 

 

Brussel Sprouts with Prosciutto and Pine Nuts

  • Servings: 8 to 10
  • Difficulty: very easy
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A colleague brought this dish to a potluck a number of years ago and I begged for the recipe.  This is a fresh, tasty and colourful side dish that has become a hit with many people in my family.  We serve it with our Thanksgiving and Christmas turkeys, but you can certainly serve it as a side dish any time. No matter how much we make, it gets eaten up.  With only 5 ingredients, this is a healthy and clean tasting dish!

Ingredients

  • 40 medium to large brussel sprouts
  • 10 slices cured prosciutto, sliced paper thin
  • ¼ cup olive oil
  • ¼ to ⅓ cup pine nuts
  • ⅛ tsp, or less, ground pepper

Directions

  1. Toast pine nuts in a non stick pan over medium heat until golden brown.  (You could also do it on a baking sheet in the oven). Remove from heat and set aside
  2. Wash and dry brussel sprouts.  Trim end and slice in half, lengthwise
  3. Heat olive oil in non stick pan.  Add brussel sprouts to pan. Stir to coat and cook until bright green and fork tender.  (If pan is drying out as brussel sprouts are cooking, add a splash of water rather than adding more olive oil).  Stir frequently
  4. Slice prosciutto into pieces and add to pan, along with pine nuts.  Stir to combine and heat through.

 

Tips:  1) Watch pine nuts closely if doing them on the stove…they can go from golden to burnt quickly!!  2) Cover brussel sprouts with a lid before adding prosciutto and nuts to speed up cooking time slightly

posted by: everydayhomegourmet.blog/  

 

 

Slow Cooker Apple Pork Chops with Potatoes, Carrots and Kale

  • Servings: 4
  • Difficulty: very easy
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This is a great one pot meal with a slightly sweet taste.  Tasty, nutritious and gluten-free! If you have vegetables and broth left over, use an immersion blender and turn the leftovers into soup!  If you don’t want the soup, use 6 pork chops and the recipe will provide enough vegetables for 6 servings.

Ingredients

  • 4 centre cut pork chops
  • 1 small sweet onion (or half a large one), sliced
  • 2 medium apples, skin on and sliced
  • 15 to 20 mini yellow flesh potatoes (or use large potatoes and cut in 1 inch pieces)
  • 2 to 3 large carrots, sliced on an angle
  • 3 to 4 cups chopped fresh kale
  • 2 cups dry white wine
  • 1 cup low salt chicken broth
  • 2 large bay leaves
  • about ½ tsp of sea salt
  • about ¼ tsp ground pepper

Directions

  1. If you have a slow cooker with a browning option, quickly brown the pork chops in a little olive oil.  Once they are lightly browned add the onion and cook for 2 to 3 minutes. Remove from heat
  2. Remove pork chops and set aside  
  3. Add the apples to the onion.  Next add potatoes, and carrots.  Return pork chops to the pot
  4. Pour in broth and wine.  Then add bay leaves, salt and pepper. Stir lightly to combine the liquids
  5. Add the kale and cover
  6. Cook on low for about 4 hours to 5 hours

Tip:  If you don’t have the browning option on your slow cooker, just add the uncooked pork chops on top of the apples and onions and add all ingredients.

recipe by: everydayhomegourmet.blog/  

 

Chicken Piccata Spaghettini with Sundried Tomatoes and Capers

  • Servings: 6
  • Difficulty: medium
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This is a fast, light tasting and hearty dish for all seasons!  It’s not hard to make, just takes a few steps and some confidence if you haven’t made pasta without the tomato sauce.  Make it gluten-free by dredging chicken in cornstarch instead of flour and use gluten-free pasta)

Ingredients

  • About 450 grams of spaghettini
  • 3 large boneless, skinless chicken breasts
  • ½ cup flour
  • 1 tbsp olive oil and 1 tbsp butter (for cooking chicken)
  • About ¾ cup chicken broth
  • Splash of white wine (about ⅛ cup)
  • Juice of 1 lemon
  • About a half cup of sliced sun-dried tomatoes packed in seasoned oil
  • About ¼ cup capers
  • Grated parmesan cheese
  • Chopped fresh Italian parsley

Directions

  1. Boil salted water for pasta in large pot
  2. Slice chicken breasts lengthwise and then in half or thirds if the breast is very large
  3. Place flour on a plate and season with salt and pepper.  Dredge chicken in seasoned flour
  4. Heat butter and olive oil in frying pan until hot
  5. Place chicken in pan and cook until golden brown, then turn over and do the same on the other side.  (Butter and oil together will prevent the chicken from getting too brown)
  6. Remove chicken to a plate and cover
  7. Add pasta to the boiling water and cook until ‘al dente’ (about 5 or 6 minutes)
  8. Add sundried tomatoes and capers to the pan juices and sautee for about 3 minutes while stirring
  9. Add wine, lemon juice, chicken broth and about a tablespoon of the seasoned oil from the sundried tomatoes to the pan.  Stir to combine.
  10. Return the chicken to the pan.  Cover and cook until pasta is done.
  11. Remove pasta from pot.  Reserve about ½ to 1 cup of pasta water
  12. Add pasta and pasta water to pan.  Stir to combine. Cover and cook for another minute or two to combine flavours
  13. Serve in heated bowls sprinkled with parmesan cheese and Italian parsley
  14. Enjoy!  (I didn’t want to end on 13 steps!!)

Tip:  Using pasta water and heated bowls will allow your light sauce to stick to the pasta

recipe by: everydayhomegourmet.blog/  

 

Broccoli Apple Salad

  • Servings: 8
  • Difficulty: very easy
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Broccoli, apple, red onion, pine nuts, rice vinegar (1)

I came up with this recipe when I had lots of broccoli and wanted to use it in a different way.  I checked the fridge to see what was there and this is what I created…try it with grilled or roasted meats of any kind, as well as burgers.  It could also be a great accompaniment to a traditional quiche or frittata.

Ingredients

  • 6 to 8 cups chopped broccoli
  • 1 apple, skin on, cut into about one-inch pieces
  • about ⅛ cup thinly sliced red onion (the thinner, the better!)
  • about ⅛ cup toasted pine nuts (optional)

Dressing:

  • a little less than ¼ cup olive oil
  • about ½ cup rice vinegar
  • about ½ tsp salt
  • about ¼ tsp ground pepper

Directions

  1. Toast pine nuts until golden brown, about 4 minutes in pan on the stove on medium.  Watch carefully so they don’t burn. Set aside to cool
  2. Combine broccoli, apples, onions and nuts in a serving bowl
  3. Add oil, vinegar, salt and pepper and combine well
  4. Let sit for at least 15 minutes to allow dressing to absorb into broccoli, especially if using raw broccoli

Variations:  Use raw or lightly steamed broccoli.  Use walnuts or pecans instead of pine nuts, or make it nut-free.  Keeps nicely in the refrigerator for 4 or 5 days

recipe by: everydayhomegourmet.blog/  

Mussels with tomatoes

  • Servings: 3 for dinner - more if serving as appetizer
  • Difficulty: very easy
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Mussels in tomato sauce

Here’s a lovely dish for seafood lovers that is economical, quick and full of flavour!  Serve it as an appetizer or a full dinner with crusty bread and a green salad. Use Roma or San Marzano tomatoes since they are meatier and do well as a sauce

 

Ingredients

  • 2 lbs of cultivated mussels (this saves scraping and cleaning of beards)
  • About 4 tbsp olive oil
  • 2 to 4 green onions, sliced
  • 2 garlic cloves, minced
  • 6 to 8 Roma tomatoes, chopped, seed removed
  • 4 oz white wine
  • ½ tsp dried oregano
  • Pinch of salt and pepper
  • 2 tbsp Fresh Italian parsley, chopped

Directions

  1. Heat oil in large pot and cook onion and garlic for 2 minutes or less
  2. Stir in tomatoes, wine and seasoning and simmer until tomatoes are soft and broken down (about 8 minutes)
  3. Add the mussle and cook, covered, until shells are opened.  Serve in bowl sprinkled with chopped parsley.

 

 

posted by: everydayhomegourmet.blog/  

Tri-Colour Pasta Salad

  • Servings: 8 to 10
  • Difficulty: easy
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Pasta Salad (2)

I love the colour and crunch in this fusilli salad.  It’s a versatile dish for any meal or any size group.  Try it at your next get-together.

Ingredients

  • 500 grams of tri-coloured fusilli
  • 3 cups of broccoli florets, steamed
  • 1 can artichoke hearts or quarters, packed in water
  • 1 can mini corn cobs, chopped into ½ inch pieces (optional)
  • 2 green onions, sliced
  • 1 red pepper, chopped into half inch squares
  • 1 green pepper, chopped into half inch squares
  • ¼ to ⅓ cup sliced green or black olives
  • About 4 large basil leaves, thinly sliced (“chiffonade”)

 

Dressing:

  • 2 parts Olive Oil (a little less than ½ cup for this size salad)
  • 1 part red wine vinegar (about ¼ cup)
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste (remember the mustard also has salty flavour)

Directions

  1. Cook pasta to “al dente”, according to the directions on the package
  2. While pasta is cooking, place all dressing ingredients in a jar and shake well to combine
  3. Drain cooked pasta and place in a bowl.  While pasta is still hot, but not steaming, add the dressing and combine well
  4. Steam broccoli for about 2 minutes, until bright green.  Set aside until pasta is cool
  5. Drain and chop artichoke hearts into large quarters and add to pasta
  6. Once pasta is cooled down, add all vegetables and basil.  (Basil will turn black if added to hot pasta)

 

Variations:  

  • Use any type of pasta or vegetables you like!  
  • Add broccoli raw, rather than steamed

recipe by: everydayhomegourmet.blog/  

 

Easy Ice Cream Cake

  • Servings: 16 for large cake. 8 for small cake
  • Difficulty: very, very easy
  • Print

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This is possibly the easiest cake ever!  Only 3 ingredients!  The longest task is unwrapping the ice cream sandwiches!  It’s a hit with all ages – every time…and there are so many possible variations.  Use a 10”x15” pan for a large cake or an 8”x8” for a smaller version.

Ingredients

  • About 20 regular size ice cream sandwiches for large version; 18 mini sandwiches for small version
  • 1 large tub Cool Whip
  • ¾ cup caramel sundae sauce, approx.

Directions

  1. Defrost cool whip according to directions
  2. Unwrap ice cream sandwiches and place in bottom of pan
  3. Pour about ⅓ of the caramel sauce over the sandwiches
  4. Spread half the tub of Cool Whip over top (less if you are doing a small cake)
  5. Repeat with another layer of sandwiches, sauce, and Cool Whip
  6. Finish by adding vertical streams of caramel sauce, and then use a knife or toothpick to gently pull the sauce in the opposite direction, which creates a pattern similar to the Mille Feuille pastry pattern.  Option: Create any design you like!
  7. Place in freezer until 10 minutes before you serve it

 

Variations: 

  • Make it one layer if pan is shallow
  • Use chocolate sauce instead of caramel
  • Use caramel on one layer, and chocolate on the other
  • Add Sliced bananas to middle layer
  • Use blended mixed berries instead of the sundae sauce – they can be fresh or frozen

posted by: everydayhomegourmet.blog/

 

Mom’s Famous Rice Salad

  • Servings: 6 to 8
  • Difficulty: very easy
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Rice Salad 2018 (2)

This is a quick and easy make-ahead recipe that’s been in my family for years.  You can make this for a small or large group as part of a buffet style dinner, or use it as a bed on which to serve grilled meats or fish.  (If you use white rice, cooking time will be less)

Ingredients

  • 1 cup brown rice
  • ¼ cup of wild rice (optional)
  • 1 ¾ cup cold water
  • Diced carrots, approx ½ to ⅔ cup
  • Diced celery, approx ½ to ⅔ cup
  • Sliced green onions, 1 or 2
  • Chopped fresh Italian Parsley
  • Olive Oil (2 parts, about 1/4 cup)
  • White Wine Vinegar (1 part, about ⅛ cup)
  • Salt and pepper to taste

Directions

  1. Put rice and water in a pot  – cover and bring to a boil
  2. Reduce heat and simmer on low until almost all water is absorbed (about 15 minutes), then turn off heat, keep covered, and allow rest of water to absorb into rice – (this prevents rice from sticking to the pot)
  3. While rice is cooking, chop the vegetables and parsley and set aside
  4. While rice is still warm to hot, add approximately 2 parts olive oil to one part white wine vinegar and salt and pepper.
  5. Mix well.  Taste and adjust seasonings as desired
  6. Once rice is cool, add vegetables and parsley
  7. Mix well together and serve

Variations:  Change the vegetables and seasonings as desired (tomatoes, black olives, onion, feta cheese, different herbs, etc.)

Tips:  Adding oil, vinegar, salt and pepper while rice is still warm to hot will allow dressing to absorb into rice and you’ll have no need to re-adjust seasoning before serving

recipe by: everydayhomegourmet.blog/

 

Lemon Couscous Salad

  • Servings: 6 to 8
  • Difficulty: very easy
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This is a quick and easy recipe inspired by a salad I tasted at a recent family get together.  You can make this for a small or large group as part of a buffet style dinner, or use it as a bed on which to serve grilled meats or fish.

Ingredients

  • 1 cup couscous
  • 1 ¾ cup water
  • Juice of one lemon, plus approx 1 tbsp lemon rind (very thinly sliced)
  • ¼ cup olive oil (use extra virgin for more robust flavour)
  • ⅓ cup carrots, chopped
  • ½ large green pepper, diced
  • 2 green onions, sliced
  • ⅓ to ½ cup roasted chickpeas (optional)
  • Salt and pepper to taste (I use just a sprinkle of salt and about ½ tsp pepper)
  • 4 large basil leaves, sliced thinly
  • Approx. 2 tbsp chopped fresh Italian parsley (sometimes called ‘flat parsley’)

Directions

  1. Place water in saucepan.  Cover and bring to a boil.
  2. Remove pot from heat, stir in couscous.  Cover and let stand about 3 minutes.
  3. Once water is absorbed, couscous is cooked.  Fluff couscous with fork and let cool for 1 to 2 minutes.
  4. While the couscous is still hot, transfer to your serving bowl and dress with olive oil, lemon juice, lemon rind, salt and pepper.  Fluff with fork to combine.
  5. Once couscous is completely cool, add chickpeas, vegetables and herbs.  Stir to combine and fluff with a fork before serving.

Variations:  Use any vegetables or herbs you like!

Tips:  Using a lemon zester will give you lovely thin ribbons of lemon rind.  Also, if you have leftovers, the roasted chickpeas will soften overnight for the next serving and will still taste delicious.  

recipe by: everydayhomegourmet.blog/ 

Tomato Stuffed Roasted Peppers

  • Servings: 10
  • Difficulty: very easy
  • Print
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So easy and delicious!  You’ll be the star of your next pot-luck as you contribute this tasty side dish that satisfies all diners, including vegetarians, vegan and gluten free diners!  Make extra of the tomato salad, and throw it on pasta, couscous or rice for another day!

Ingredients

  • 5 medium sized sweet peppers (any colour)
  • Approx 2 pints of different coloured grape tomatoes, sliced lengthwise
  • ½ cup sliced Kalamata olives
  • 2 garlic cloves, crushed
  • Approx ¼ cup extra virgin olive oil
  • 6 to 8 large basil leaves, sliced
  • ¼ tsp ground black pepper

Directions

  1. Combine tomatoes, olives, garlic, basil, pepper and olive oil in a bowl and let sit for 15 minutes to overnight
  2. Slice peppers longways and hollow out ribs and seeds
  3. Brush peppers with olive oil and grill for 2 minutes on each side on medium high heat, until there are grill marks, but peppers are still firm
  4. Remove peppers from heat and let cool
  5. Fill each pepper boat with tomato mixture
  6. Serve at room temperature or place stuffed pepper boats in glass dish and heat in oven about 25 minutes at 350 F until tomatoes are warmed and slightly blistered

Variations:  Use any colour pepper and tomato that you can find.  Serve cold or warm. Use whichever herbs you prefer to complement the meal you are making

posted by: everydayhomegourmet.blog/ 

Caesar Salad

  • Servings: 8 to 10
  • Difficulty: very easy
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This recipe for homemade Caesar Salad dressing is the best!  It was given to me by one of my aunts, and it’s a hit no matter when and where it is served.  I’m not an anchovy lover, so I usually leave that out, but it’s good either way. One tip, make sure you use quality fresh parmesan cheese…(don’t even think about that stuff you can buy in the grocery aisle!)

Ingredients

  • 1 large head Romaine lettuce, washed and torn into pieces
  • 1 cup good quality croutons (homemade, or store bought without additives)
  • 8 slices of bacon, cooked and broken into pieces
  • ½ cup Olive Oil
  • Juice of half a lemon
  • 1 egg
  • ½ cup grated Parmigiano Reggiano
  • 1 to 2 crushed garlic cloves
  • 1 tsp hot mustard or dry mustard
  • 1 tsp anchovy paste (optional)

Directions

  1. Blend all ingredients (except croutons, lettuce and bacon) in a blender or food processor to combine
  2. Add lettuce, croutons, bacon to salad bowl and top with the dressing, just before serving
  3. Combine well and enjoy!

Variations:  Make it gluten-free by using chickpea croutons instead of bread croutons!

posted by: everydayhomegourmet.blog/

Anytime Egg Plate

  • Difficulty: very easy
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Anytime Egg Plate

This dish can be breakfast, lunch or dinner.  When it’s breakfast, I keep the flavours simple – olive oil, sea salt and a bit of pepper.  If it’s lunch or dinner, add herbs and spices to taste. This plate can be seasoned to the flavours of many cultures!  This plate is also a good gluten-free option. And, as a bonus, this meal is quick to clean up if you use the same pan for the eggs as you did for the veggies and rice.

Ingredients

  • 2 large eggs per person
  • ⅓ cup cooked brown rice person
  • ⅓ to ½ cup chopped vegetables per person
  • 1 tsp to 1 tbsp olive oil (or butter if you prefer)
  • ½ avocado, sliced per person

Directions

  1. In frying pan, saute ¾ cup fresh vegetables in olive oil until hot but still crisp.  Add cooked rice and a sprinkle of sea salt and ground pepper. Remove mixture from pan, cover with a lid and set aside.  (Because eggs cook quickly, this mixture will stay warm until eggs are cooked and you are ready to serve)
  2. Add a little more olive oil or butter to pan.  Add eggs and cook to desired doneness on each side if doing over easy eggs…(only a minute or so on each side if you like a runny yolk)
  3. Remove eggs, rice and veggies to a plate.
  4. Slice half an avocado, tomato, or other fruits

Variations:  If you don’t like over easy eggs, choosing scrambled, fried, poached or hard-boiled eggs would work too.  Use any vegetables or seasonings you like! Add chopped fresh herbs to kick up the presentation and elevate the dish to another level!

recipe by: everydayhomegourmet.blog/

Pasquale’s Linguine con Vongole in Bianco

  • Servings: 4 to 6
  • Difficulty: easy
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linguine with clams

 This linguine with white clam sauce is an Italian classic that’s quick enough to make for a weeknight supper and fancy and romantic enough to serve for company.  This is a perfect example of what I mean when I say that simple meals can have a gourmet feel and taste! Buon Appetito!

Ingredients

  • 4 tbsp butter
  • 2 garlic cloves, minced
  • Half of medium onion, chopped
  • 1 – 10 oz. can of baby clams
  • 2 oz. white wine
  • 2 oz. clam juice from can
  • 2 tbsp chopped Italian parsley
  • 1 lb. linguine, cooked and drained
  • 4 oz Parmesan cheese, grated (buy the best quality you can afford)

Directions

  1. Melt butter in a large frying pan and cook the garlic and onion for 5 minutes.
  2. Add clams, wine and clam juice and simmer for 10 minutes.
  3. Add the parsley and cooked pasta.  Toss well.
  4. Place on heated plates and top with grated cheese before serving.          

Original recipe by Pasquale Carpino (“The Singing Chef”)

posted by: everydayhomegourmet.blog/  

Easy Veggie Medley Soup by Everyday Home Gourmet

  • Servings: 8 to 10
  • Difficulty: very easy
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Colleen's Veggie soup March 2018

You won’t believe how easy and delicious this recipe is…a great way to add more vegetables to your everyday meals and easy to dress up for company.  If you’re short on time, opt for pre-cut vegetables from your grocery store.

Ingredients

  • 2 large celery stalks, chopped
  • 1 small onion, chopped
  • 2 tbsp butter or olive oil
  • 1 small broccoli, chopped
  • 1 small cauliflower, chopped
  • 1 8-oz bag of matchstick carrots (approx 4 cups)  (this cut of carrots saves chopping and cooking time!)
  • 1 medium zucchini, chopped
  • Baby spinach leaves, approx 5 ounces or 4 cups
  • 1 litre or so of good quality chicken broth
  • ¼ cup shredded cooked chicken (optional)
  • ½ tsp nutmeg
  • ½ tsp sea salt (used smoked sea salt, if you have it)
  • ¼ tsp black pepper

Directions

  1. Heat butter or oil in soup pot.  Add celery and onion. Cook until soft and fragrant, about 3 minutes
  2. Add all vegetables and cover with broth.  (In order for the soup to have some thickness, broth should be just cover the vegetables)
  3. Simmer until vegetables are soft (usually 10 to 12 minutes)
  4. Once vegetables feel soft when tested with a fork, use immersion blender to blend the soup to your desired consistency
  5. Add chicken, if using, season to taste, stir and serve

Variations:  Use any vegetables or seasonings you like!  For a completely vegetarian dish, use vegetable broth instead

posted by: everydayhomegourmet.blog/  

Sauteed Cabbage by Everyday Home Gourmet

  • Servings: 4 to 6
  • Difficulty: very easy
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Corned Beef and sauteed cabbage March 2018

Cabbage has many health benefits and is a versatile vegetable to use in cooking.  This side dish recipe is quick and easy and you can change up the flavour by using spices that suit your taste and the flavour of your main dish.  Sometimes I use smoked sea salt instead of regular sea salt for a more intense flavour. This simple recipe can be used with many dishes. Finish with chopped fresh herbs, if desired.

Ingredients

  • 1 small to medium cabbage
  • 2 tbsp olive oil
  • 1 to 2 cloves minced garlic
  • Splash of cold water (about 2 ounces)
  • Salt and pepper to taste

Directions

  1. Cut cabbage into chunks
  2. Heat olive oil in pan over medium heat
  3. Add cabbage and garlic.  Stir to coat with olive oil.  Cook about 3 minutes or until pan is almost dry
  4. Add a bit of water and cook to tender crisp.  Add salt and pepper to taste. (If you prefer the cabbage softer, add an ounce or two of water until the cabbage reaches your desired texture)

recipe by: everydayhomegourmet.blog/  

Brown and Wild Rice by Everyday Home Gourmet

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

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This is a great side dish to any meal, or make it a one dish meal by including your favourite protein and chopped veggies, and herbs for extra flavour and colour.  When I am including vegetables, I usually sautee them first until they are tender crisp, set them aside and add to the cooked rice at the end.  Fancy enough to also serve for company!

Ingredients

  • 1 cup brown and ⅛ cup wild rice
  • 1 ¾ cups good quality, low salt chicken broth, or vegetable broth, or water
  • Chopped vegetables (optional – I usually use green onions, carrots, celery)
  • Chopped fresh Italian Parsley (optional – you can also use dried herbs of your choice)

Directions

  1. Place rice and broth in a pot.  Cover and bring to a boil.
  2. As soon as rice boils, reduce heat to low, keep covered and cook until all water is absorbed.  (I usually set a timer for 15 minutes, and once most of the water is absorbed, but still slightly covering the rice, I turn the burner off and keep rice covered until it cooks.  This avoids rice sticking to the pot or burning.  Cooking time for brown rice is 30 to 40 minutes)
  3. Mix in vegetables and herbs before serving, if you are using them

posted by: everydayhomegourmet.blog/  

Maple BBQ Salmon

  • Servings: 4 to 6
  • Difficulty: easy
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IMG_1325

 Cook this tasty dish on a cedar plank on the BBQ or in the oven.  It’s delicious either way!  This marinade can be used for 4 to 8 servings, depending on the intensity of flavour you choose.

Ingredients

  • 4 to 6 boneless skinless salmon filets, approx 6 oz each
  • ¼ cup maple syrup
  • 2 tbsp soy sauce
  • 1 garlic clove, minced
  • 3 tsp fresh ginger, minced
  • ½ tsp paprika
  • pinch of salt
  • ¼ tsp ground black pepper
  • Cedar plank (optional)

Directions

  1. Mix all ingredients for marinade and pour over salmon.
  2. Marinate for a minimum of 2 hours.
  3. If preparing salmon to freeze, place salmon in individual ziploc bags and pour marinade in bag.  Remove air from bag and close tightly before placing in freezer.
  4. To cook on barbeque, soak cedar plank in water for at least 2 hours.
  5. Preheat barbeque to about 500 degrees.  Place marinated salmon on plank and cook for approximately 10 minutes
  6. If baking in conventional oven, preheat oven to 350 degrees.  Place salmon in oven proof dish and cook for approximately 20 minutes

posted by: everydayhomegourmet.blog/  

Hearty Tomato and Grain Soup

  • Servings: 8
  • Difficulty: very easy
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Hearty Tomato Grain Soup

I found this recipe on the package of PC Blue Menu Soup Mix in the winter of 2017 and I could not believe how easy and tasty it was!  I also add chopped carrots and celery in the last 15 minutes of cooking, and if I have some cooked chicken bits in the freezer that I saved from my last roast chicken, I add that too.  But the recipe is very delicious on it’s own, so go ahead and enjoy this easy, hearty dish!

Ingredients

  • 1 cup mixed grains/legumes (brown rice, barley, split peas, lentils)
  • 1 – 20 ounce can diced tomatoes  (I prefer the no salt version)
  • 1 litre (4 cups) low salt chicken broth
  • 2 cups water
  • 1 small chopped onion
  • Half to one tbsp Olive Oil
  • ¾ cup chopped carrots (optional)
  • ¾ cup chopped celery (optional)
  • ¼ cup cooked chicken shredded or finely chopped (optional)

Directions

  1. Heat olive oil in pot; add chopped onion and cook until fragrant and translucent
  2. Add the mixed grains/legumes
  3. Add the can tomatoes
  4. Add chicken broth
  5. Add water
  6. Bring to a boil
  7. Reduce heat to medium low and cook for 60 to 80 minutes.  Grains should be tender, but not too soft
  8. Optional:  In the last 15 minutes of cooking add chopped carrots, celery chicken, or whatever vegetables you prefer!

posted by: everydayhomegourmet.blog/

Slow Cooker Pot Roast by Everyday Home Gourmet

  • Servings: 4 to 5
  • Difficulty: easy
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This is a combination of the classic recipe my Mom used and a beef stew recipe I love from my favourite cookbook!  Use full-bodied red wine and low salt beef broth.  Brown the roast first if you have the time.  It will result in deeper flavour and a slightly thicker broth.

Ingredients

  • 2 kg boneless beef blade roast
  • 2 potatoes, quartered
  • 4 large carrots, cut in thick sticks, 2 or 3 inches long
  • 3 celery ribs, cut in 2 to 3 inch pieces
  • 15 to 20 green beans, left whole
  • half a medium onion, chopped
  • 2 cups good quality, low salt beef broth
  • 1 cup red wine
  • 2 to 3 tbsp tomato paste
  • 2 bay leaves
  • 1/4 tsp fresh ground black pepper
  • a little salt (only if you use unsalted beef broth) 

Directions

  1. If you have a slow cooker that browns, sear the roast on all sides before adding other ingredients.  You can use another pan to sear the roast too, but only do this if you have the time!
  2. Add broth, wine, tomato paste and seasonings to the roast in the slow cooker
  3. Stir briefly to combine
  4. Add chopped vegetables (above shapes are only suggestions!  Chop as you like!)
  5. Set slow cooker on low and cook for about 6 hours with lid on.
  6. Enjoy!

posted by: everydayhomegourmet.blog/

Mom’s Yorkshire Pudding

  • Servings: 6 in large muffin tins, 10 in small muffin tins
  • Difficulty: medium
  • Print
Yorkshire Pudding (1)

 My Mom always made beautiful, fluffy Yorkshire Pudding – even though she is Italian-Canadian and not British!  It’s taken me some practice to get mine as nice as hers, but it’s worth the effort!  This recipe has simple ingredients and is simple to prepare.  Just monitor well during the cooking stage

Ingredients

  • 2 eggs
  • ½ cup milk
  • ½ cup flour
  • ¼ tsp salt


Directions

  1. Beat eggs and milk well
  2. Gradually pour in flour and salt
  3. Mix together with a mixer and let stand for ½ hour, covered
  4. Preheat oven to 350 degrees
  5. Pour about a tablespoon and a half of hot vegetable oil in each section of large muffin tin
  6. Bake at 350 degrees for approximately 20 minutes, or until puffed and golden brown.  (Turn oven light on to monitor progress)

posted by: everydayhomegourmet.blog/

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