Greek-Style Lemon Roasted Potatoes

 

                                                * Potatoes before they are baked for 1 hour.

Serves 6 

Ingredients: 

3 lbs of potatoes, peeled and cut into *thick wedges

1/3 cup olive oil 

2 lemons, juiced

2 tsp salt (or less) 

1 tsp fresh or dried oregano (or Italian seasoning) 

1/2 tsp ground black pepper 

3 cups of chicken or vegetable broth 

Directions: 

Preheat oven to 400F (200C). 

Put potatoes wedges into a large bowl.  Drizzle olive oil and lemon juice over the wedges and toss to coat. Season with salt, oregano, and pepper and toss again.  Spread the potatoes in a single layer in a 2" deep pan. Pour the broth over the potatoes. 

Roast the potatoes in the preheated oven until tender and golden, about 1 hour. 

Add salt/pepper if needed. 

* I adjusted the recipe for 2 people in this photo. Baking pan is 8x8.  I used Yukon Gold potatoes (3), 1 tablespoon of olive oil, juice of 1/2 lemon, 1/4 tsp seasoning, and 1 cup of chicken broth.

"Better than Bouillon" 

This is a great mix with a variety of flavor choices. It is a paste and you add boiling water. Store in the fridge after opening. Available in most grocery stores. 

Better than Bouillon Product

Parmesan Shortbreads with Rosemary

 

Makes about 24 

Ingredients:

3/4 (95g) cup flour 

1 cup (100g) of grated parmesan cheese 

7 TBS (100g) of cold salted butter cut into cubes*

   * if using unsalted butter, you can add 1/2 tsp of salt

1 TBS fresh rosemary, chopped (optional) 

Pinch of cayenne pepper (optional)

Directions: 

Preheat oven to 350F. 

Place ingredients in a food processor and process until it has no large lumps of butter. 

If you don't have a food processor, mix the flour and cheese together.  Add the butter and use a pastry cutter to make a crumbly mixture. 

Turn out onto a work surface and bring it together in a log shape. It may seem crumby, but it will come together as you squeeze it. Cut the log in half and shape into 2 logs about 3cm/1.2" wide. Wrap in plastic and refrigerate for 1 hour. 

Slice into 7mm/1/3" thick slices. Place on a baking sheet lined with parchment paper. 

Put about 12 on each sheet. Bake at 180C/350F for about 14-15 minutes. Turn pans in the oven half way through baking.  Shortbreads should be lightly golden on the edges. Cool on tray. 

These go well with a nice red wine! 

Note: You can make one log plain, and then add the 1/2 TBS of finely chopped rosemary to the second log while you are shaping it. 

You could add another herb of your choice like thyme or dill or even a bit of garlic powder. 

Notes: 

This recipe is another great one from Recipe Tin Eats.  Follow this link to see a video and more details. 

Parmesan Shortbread Biscuits

Raspberry Almond Squares

                                                     

Ingredients: 

1 1/2 cups of flour 

1 tsp baking powder 

1/4 tsp salt 

3/4 cup lightly packed brown sugar 

3/4 cup butter 

1 1/2 cups rolled oats 

1-1/4 cups of raspberry jam 

1/2 cup sliced almonds 

Directions: 

Preheat the oven to 375F.

Stir together flour, baking powder, salt and sugar. Cut in the butter until it is crumbly. 

Stir in the oats. Press 2/3 of the mixture firmly into a greased 13x9" pan. 

Spread evenly with the jam. (Measure the jam, then mix it with a spoon to make it easier to spread evenly).

Stir the almonds into the remaining 1/3 crumb mixture. Sprinkle evenly over the jam, patting down slightly. 

Bake in 375F oven for 30-35 minutes or until golden.  Cool in pan on wire rack. Cut into squares. 

Makes about 4 dozen squares. 

Poach Pod Eggs

 

The poach pods come in sets of 2. 

When simmering, make sure there is space for them and they are not crowded, or they will tip. 

A small pot with a lid is great for 1. 

Ingredients: 

1 egg

butter to grease the pod 

green onion 

salt & pepper

red or green pepper

goat cheese or shredded cheddar cheese 

cooked mushrooms

chopped ham or bacon (cooked)

any left over veggies you like in eggs 

Directions: 

These are simple to make as you can add anything you have on hand like cooked veggies, cheese, meat. They can be custom made depending on what you like. 

Rub butter or cooking spray on the pods. 

Break one egg into each pod. Top with the veggies, meat, cheese. Salt & pepper.

Bring about 2" of water to a boil.  Reduce heat to a gentle simmer on medium. Place the pod in the pot and cover with a lid. Cook about 4 minutes for a soft egg, 6 minutes for a medium and 8 minutes for well done. You can check the egg by inserting a knife. 

Remove from the water when done with a slotted spoon. Run a knife around the edge and place the egg on a plate/dish. Serve with toast! 

These pods are available at Bed Bath & Beyond or on-line at various retailers. Here is the link. 

The pods are made by "Fusionbrands". Don't get copy brands! 

Amazon link

Poach Pods

Banana Jam

 

Makes 1 cup

Ingredients: 

3 large bananas 

1/2 cup white organic cane sugar

1 TBS brown sugar 

Juice of 1 lime or 1/2 lemon 

1 TBS orange juice

1 TBS water

pinch of salt 

1/2 tsp vanilla extract 

1 TBS dark rum (optional)

1/4 tsp cinnamon or pumpkin pie spice 

pinch of nutmeg 

Directions: 

Combine the bananas and sugar in a medium pot. Mash with a fork or potato masher until the banana is chunky and the sugar is incorporated. Heat on medium - low and bring to a simmer.  Add the lemon or lime juice, orange juice, water and salt. 

Cook for about 10 minutes, stirring occasionally until slightly thickened. 

Remove from the heat and stir in the vanilla and rum if you are using it. 

Taste and add a bit more lemon/lime if it is too sweet. 

Spoon into a sterilized jar and seal with a lid. Cool to room temperature and then refrigerate. 

The jam will thicken more in the fridge.

Serve with peanut butter on toast, as a yogurt topping, on an ice-cream sundae or stirred into oatmeal.

Turkey Chili for 2

Serves 2-3 

Ingredients: 

2 TBS olive oil 

1 lb ground turkey  

1/4 cup chopped white onion 

1/2 cup chopped peppers, (red, green, yellow and orange)

1 clove of fresh garlic (minced)

1 cup of mixed canned beans, drained and rinsed 

       (kidney, black beans, cannellini)

1 14 oz can chopped tomatoes & juice 

8 oz tomato juice or tomato sauce 

1/2 cup of chicken or turkey broth

1/8 cup chopped fresh parsley 

1 TBS chili spice mix* (more or less to your liking)

Salt & pepper 

1/2 cup shredded cheese 

1/4 cup sour cream 

3 TBS chopped green onion 

Tortilla chips

Directions: 

Heat a medium sized saucepan to Med-High. Add the olive oil and the ground turkey. 

Cook, stirring occasionally till browned. Add the onions, peppers, garlic and cook another 3-4 minutes. 

Add the tomatoes, sauce, broth and chili spice mix. (Start with 1/2 TBS, taste and add more). 

Bring to a boil, and then reduce to a simmer and cook covered for 30 minutes. 

Add the beans and cook another 5 minutes. Adjust spices.

Add the parsley. Serve in bowls and top with sour cream, green onion an chips.

This recipe makes 2 - 3 servings, and can be doubled. 

* Penzeys makes an amazing Chili spice mix. Here's the link. 

Penzeys Chili 9000 

Blueberry Pancakes

 

Makes about 16 - 4" pancakes

Recipe can be halved. 

Ingredients: 

2 cups of all-purpose flour 

2 TBS baking powder (aluminum-free)

1 tsp salt 

3 TBS light brown sugar 

2 eggs 

1 tsp vanilla 

1 1/2 cups milk 

5 TBS butter, melted 

2 cups of fresh blueberries 

butter for frying 

Directions: 

In a large bowl whisk the flour, baking powder, salt and brown sugar together. 

In a separate bowl, whisk the eggs, vanilla and milk together. 

Add the wet ingredients into the dry and mix until just combined. Mix in the melted butter and stir until combined.  The batter will be very lumpy and thick.  Do not overmix or make it smooth. Heat your griddle or non-stick pan to medium - high heat. 

Melt about 1 tablespoon of butter on the griddle/pan.  Using a 1/4 cup measuring cup, place the batter onto the hot griddle.  Sprinkle the blueberries individually on top of the pancakes.

Cook until the edges are set (about 4-6 minutes) and bubbles form on the top of the pancake. Flip and cook until browned (about another 3-4 minutes). 

Serve warm with heated Canadian maple syrup.