Recipes

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
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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
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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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 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     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
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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, of until puffed and golden brown.  (Turn oven light on to monitor progress)

posted by: everydayhomegourmet.blog/