It was a long weekend so we had friends over for dinner last night (Monday), I wanted risotto, so we made this recipe (also from that cooking class taught by Allan Shewchuk) with ‘Coke Ribs’ and grilled asparagus, as well as a plum dessert.

Coke Ribs are simply pork ribs simmered in cola for 2 to 3 hours before draining and drying them as best as you can, slathering them with your favorite BBQ sauce – in this case Ron’s Rich and Deeply Satisfying BBQ Sauce (we had some in the freezer), and crisping them up for a few minutes on the grill.

We stole the idea for the plum goodness from Brock’s parents – candy plums pitted and cut up (also called prune plums), some brown sugar and a bit of cornstarch, all tossed together and put into a casserole dish with a pastry crust.  Think of it as a fast pie, and it’s another recipe where the only way to really ruin it is to burn it.

Now for the risotto – keep it simple, stir it often and add broth until the rice is done – that’s it!

Bacon and Corn Risotto

1/4 c. butter

2 onions, finely chopped

1 medium carrot, finely chopped

1 stick of celery, finely chopped

2 c. arborio rice

1 c. dry white wine

6 – 8 c. chicken broth

6 – 10 slices of bacon, cooked and chopped

1 can (341 mL/12 oz) kernel corn, drained well

1 c. freshly grated Parmesan cheese

Ideally you should use fresh corn on the cob, boil or roast it and cut it off the cob, as well as raw bacon that you would cook for a few minutes before adding the butter and the chopped onion, carrot and celery.  Whenever I open a package of bacon though, it’s thick-sliced and I get Brock to barbecue it all so that whatever we don’t use, I can cook with – that’s what I did here.  I also put the onion, carrot and celery through the food processor.

Saute the bacon if needed in a large pot then add the butter and the onion, carrot and celery.  Cook for at least 5 minutes until softened, turn the heat up to high and then add the rice and cook for a couple of minutes until well coated.  Pour in the wine and cook while stirring until it’s evaporated and then gradually start adding the broth a cup or so at a time.  Risotto works best if you cook it as hot as you can, while adding the broth – it can’t go dry! – and stirring regularly.

When the rice is about halfway cooked, maybe 10 minutes in, add the corn and bacon and continue with the addition of the broth.  I find that risotto usually takes about 20 minutes and that I usually use about 7 cups of broth, I also find that you shouldn’t ever need to add salt because of the broth and the cheese.

When the rice is cooked and the mixture is still quite moist, remove the pot from the heat and stir in the cheese.  Serve straight away, it will slowly solidify if you let it sit!

Turkey Bolognaise

6 pieces of bacon, chopped

1 large onion, chopped

2 carrots, chopped

2 sticks of celery, chopped

4 cloves of garlic, chopped

1 lb. ground turkey

1 can (156 mL/5.5 oz) tomato paste

2 t. salt

3 T. sugar

1 can (400 mL/14 oz) diced tomatoes

1 bottle (700 mL) passata – strained tomatoes

The bacon I had was leftover, so I actually put it through the food processor with the onion, carrots, celery and garlic.  If you’re using raw bacon, chop it up and cook it for a few minutes before adding in the vegetables, either way, add a bit of oil to a large skillet and saute the bacon and vegetables together for about 10 minutes until the everything has softened.

Add the turkey and continue to cook, stirring frequently to break it up, for another 10 minutes or so until you can no longer see any pink in the meat.  Stir in the tomato paste, salt and sugar and cook for a couple of minutes until it’s all well blended and a nice dark red.

Add in the diced tomatoes and passata, stir well and simmer for about a half hour, stirring regularly.

Serve over any kind of pasta and enjoy!

This is a regular is a lot of households and is another goodie from the Best of Bridge.  I’m just listing the dressing here, but we usually have it with some green or red onion, 2 or 3 boiled eggs chopped up, some sliced mushrooms, crispy bacon, and of course, lots of spinach.

Fresh Spinach Salad

1/4 c. canola oil

1 clove of garlic, minced

2 T. apple cider or red wine vinegar

1 t. sugar

1/2 t. salt

1 t. dry mustard

1/2 t. freshly ground pepper

You could whisk everything together in a small bowl and then refrigerate before using, or put in all into a container with a tight, screw-on lid, and shake it – easy.

I borrowed this from Dorie Greenspan’s blog and it seems to be one of her favorites too.  We enjoyed these last night with some ‘Cowboy Sausage’ from the local butcher and a spinach salad from the Best of Bridge that I was surprised to find that I hadn’t posted yet (will do probably tomorrow). The muffins were great with a bit of butter and a dab of raspberry jam and apparently the recipe works for 48 miniatures as well.

Corniest Corn Muffins

1 c. flour

1 c. corn meal

6 T. sugar

2 1/2 t. baking powder

1/4 t. baking soda

1/2 t. salt

1/4 t. nutmeg

1 c. buttermilk

3 T. melted butter

3 T. oil

1 egg

1 egg yolk

1 can (341 mL/12 oz) kernel corn, well drained and as dry as possible

Preheat oven to 400 and grease a 12 cup muffin tin.  In a large bowl, whisk together the 7 dry ingredients and in a smaller bowl, whisk together the buttermilk, butter, oil and eggs.

Pour the wet ingredients into the dry and use a spatula to gently combine it all together – it will most likely be lumpy.  Stir in the corn and then divide the batter evenly among the muffins cups.

Bake for 15 minutes, the tops should be slightly brown and the centers firm.  Allow the muffins to rest in their tin for 5 to 10 minutes before carefully removing to a rack to cool.  Enjoy!

Creamy Indian Cashew Chicken

1 c. cashews, toasted (I use a non-stick skillet to toast nuts quickly)

1 c. Greek style plain yogurt

1/3 c. ketchup

2 T. vinegar

1 1/2 t. garam masala

1 t. ground coriander

1 t. fresh grated ginger

1/4 t. cayenne pepper (if using)

4 cloves of garlic

4 skinless, boneless chicken breasts or 8 to 10 skinless, boneless chicken thighs – cut up into bite sized pieces

1 T. oil

2 good-sized onions, finely diced

2 green cardamom pods, lightly crushed

1 cinnamon stick

2 c. chicken broth

1 1/2 c. passasta (strained tomatoes)

1 t. paprika

1 t. salt

1/2 c. half and half

fresh cilantro for garnish (optional)

Combine the first 9 ingredients in a blender or food processor (with or without the cayenne) and process until smooth.  Combine this mixture with the chicken, cover and refrigerate for at least 3 hours (you could do this the day before and save a lot of time).

When you’re ready to make the dish, heat the oil in a large skillet or pot and saute the onion with the cardamom and cinnamon for about 10 minutes until golden, stirring frequently.  Add all of the chicken mixture and cook for another 10 minutes, continuing to stir.

Stir in the broth, passata, paprika and salt and then simmer for about 45 minutes, stirring regularly, until the sauce has reduced a bit and thickened up.  Remove the cardamom pods and cinnamon, stir in the half and half and cook for about a minute until heated through and then remove from the heat and serve on top of rice, garnished with cilantro.

As I mentioned, I didn’t realize that I hadn’t posted Chicken Pot Pie.  Similar to Mom’s Beef Pot Pie, it’s easily adapted to the ingredients that you have on hand and you can either use leftover chicken or start from scratch – whatever you have time for.  This is the outline for what I do and to be honest, it’s lovely when put into a casserole with a pastry crust on top, but I usually take the easy route and basically make a chicken stew to have over potatoes, sometimes with a salad.

Last night, I wasn’t home so Brock and girls had leftovers, and tonight, Brock won’t be home and I don’t know what the girls and I are going to have yet…

Chicken Pot Pie

1 large onion, finely diced

2 T. olive oil

2 T. butter

1/4 c. flour

2-3 c. chicken broth

1 can (370 mL) 2% evaporated milk (you can use milk or cream but this seems to be creamier with less fat)

1-2 t. ‘Better Than Chicken’ bouillon

Freshly ground pepper to taste

2-3 c. cooked roast chicken

3 sticks of celery, finely diced

4 good sized carrots, finely diced (if you’re in a hurry, pre-cook them for a couple of minutes in boiling water before adding)

2 c. frozen peas

Since we always have this with potatoes, after I’ve prepped the ingredients I put the potatoes on to boil while I cook the pot pie filling (if you’re going to make a crust and bake it, then wait with the potatoes).

Saute the onion in the oil and butter for about 5 minutes until it’s softened then add in the flour and cook for a minute or so while stirring so that there’s no trace of flour left.  Slowly add in the broth while continuing to stir, and then add the milk and continue to stir until it begins to boil and thickens slightly before turning down the heat.

Add in the bouillon and pepper to taste, then the chicken, celery and carrots and once everything is heated through, add in the peas and simmer for a couple more minutes.  At this point dinner is ready, but this can also be frozen once it’s cooled completely or you can put it into a casserole, cover it with a crust or even puff pastry (thawed) and bake at 375 for 30 to 40 minutes.  If you decide to freeze some filling for later, make sure it’s thawed completely before putting in a casserole and covering it with a crust for baking.

This is definitely one of the girls favorite meals!

Friday was leftovers, Saturday we were all invited to our friend’s 10th Anniversary celebration so by Sunday (today), I definitely felt like cooking.  This cake was for lunch, borrowed from Cake Keeper Cakes by Lauren Chattman, and we’re having Chicken Pot Pie for dinner which I’ll have to post tomorrow – I didn’t realize it wasn’t up yet!

Chocolate Zucchini Bundt Cake

1/2 c. sour cream

3 eggs

2 t. vanilla

2 1/2 c. flour

1/2 c. cocoa

2 1/2 t. baking powder

1 1/2 t. baking soda

1 t. salt

2 t. instant espresso powder (I used instant coffee)

3/4 c. butter, softened

1 c. sugar

1 c. packed brown sugar

2 c. grated zucchini

1 c. slivered almonds

1 c. chocolate chips

Preheat your oven to 350 and grease your bundt pan.  In a small bowl whisk together the sour cream, eggs and vanilla and in a medium bowl mix together the flour, cocoa, baking powder, baking soda, salt and espresso powder.

Using your electric mixer, combine the butter and both sugars and beat for about 3 minutes until the mixture is fluffy, scraping down the sides of the bowl as needed.

Add in one third of the flour mixture and mix well, and then half of the sour cream mixture and mix well, scraping down the sides of the bowl in between additions.  Continue with the flour mixture, then sour cream mixture and finish with the last of the flour mixture.

Make sure it’s all well combined and then stir in the zucchini by hand, followed by the almonds and chocolate chips.  Scrape the batter into your bundt pan and smooth out the top and then bake for about 50 minutes until a toothpick comes out clean.  Allow the cake to cool in the pan for about 10 minutes before turning it out onto a platter.

We had this warm with lunch and it was awfully good…

Mom made dinner for everyone on Sunday and actually whipped up a turkey with all of the trimmings – crazy! I know! but it was such a treat!.  We then had leftovers for the next couple of nights but tonight I’m making Zucchini-Bacon-Macaroni Pie and will serve it with carrots from the garden and probably some beet pickles – I made a new batch a couple of weeks ago and will probably do some more next week.

This recipe is an old one from Mom and since the girls love their dates, and of course chocolate, I knew it would be a hit.  I cut it into slices and wrapped each separately for the freezer so that I’d have some easy, portable treats.  Enjoy!

Chocolate Date Loaf

12 Medjool dates, pitted and chopped

1 t. soda

1 c. hot water

Put all into a small bowl and mix well and allow to cool a bit before you use it.

1 c. sugar

2 T. softened butter

1/4 c. cocoa

1 egg

1 t. vanilla

1 1/2 c. flour

1/2 t. salt

Preheat oven to 350, grease a loaf pan and get out your electric mixture.  Cream together the sugar and butter and then add the cocoa and mix well.  Add the egg and vanilla and beat it all together.

Add the flour and salt alternately with the date mixture, scraping down the sides of the bowl as needed and mixing well once everything is in.

Pour into your prepared loaf pan and bake for about 1 hour – make sure a toothpick comes out clean in the middle.

This is the recipe from Mom that was originally from Chatelaine that I turned into the Nectarine and Raspberry Crisp because my peaches weren’t ripe yet.  As I mentioned, if you’re going to get out your food processor and make the topping, just make a second batch and keep it in the freezer for a quick fresh fruit dessert later.  That’s what I’d done so all I had to do for this was peel peaches and I had dessert prepped in about 10 minutes.  We had this last night and since I’m not cooking tonight, it’s a good day to post an extra recipe…

Peach Crisp

8 ripe peaches (just a guideline), peeled and sliced

Topping

1 c. packed brown sugar

1/2 c. flour

1/2 c. cubed, cold, unsalted butter

1 1/2 c. oatmeal

To peel peaches, slice a small, shallow ‘X’ into the bottom of each one and then plunge the peaches into a bowl of boiling water for several seconds before quickly submerging them in a bowl of iced water.  I found that with a sharp knife, they peeled very easily.

Preheat the oven to 375 and grease a medium sized casserole dish – I used a 2.5 L Corning Ware dish.  Slice the peaches into a large bowl and set aside, then put the sugar and flour in the food processor and blend for a bit, then add the butter and pulse a couple of times until the mixture resembles coarse meal.

Add in the oatmeal and pulse a couple of more times then take out about a half cup of the mixture and stir it into the peaches.  Pour the peach mixture into your prepared casserole dish, and then cover everything evenly with the rest of the topping.

Bake for about 45 minutes and serve warm with ice cream!

We had this for dinner tonight with some grilled chicken breasts that were first marinated in a bit of olive oil and lemon juice, yellow beans from the market and the Peach Crisp that I said was coming soon – that recipe will follow tomorrow.

Scalloped Tomatoes and Croutons

3 T. olive oil

6 c. bread from a French loaf – trimmed of crust and cut into 1/2 inch cubes

2 1/2  – 3 lbs. fresh tomatoes, cut into 1/2-inch dice (I happened to use Roma)

6 cloves garlic, finely minced (about 2 tablespoons)

2 T. sugar

2 t. salt

1 t. freshly ground pepper

1/2 c. thinly slivered basil leaves, lightly packed

1 c. freshly grated Parmesan cheese – and it MUST be fresh

Preheat oven to 350.  Heat the oil in a large skillet and toss the bread around to get it all toasted for 5 minutes or so.  In the meantime, prepare the tomatoes and mix them up in a large bowl with the garlic, sugar, salt and pepper.  When the bread is toasted and close to being a crouton, pour in the tomato mixture and cook it all together for another 5 minutes.

Remove from heat and stir in the basil, then scrape everything into a large, greased, shallow casserole dish.  Top evenly with the cheese and bake for 30 – 40 minutes, depending on how crispy you’d like it to be.  Unfortunately, there were no leftovers…but Smitten Kitchen recommended having a bowl of this with a poached egg on top and we all thought that would be a great idea.  Enjoy!