Italian cravings. Indian staples.

Talk about neglect! No post in almost 2 weeks - bad blogger! this is not the way to attract followers :)

I wasn't going for a special theme this week, in fact, I've realized I'm getting further away from the point of my blog, which is the delivery of produce boxes. So...last week, I received my final delivery from Mama Earth Organics.  I really took advantage of the unlimited substitution option ($2 surcharge); trading out about half my box for other items. My one noteworthy sub was small bag of  jerusalem artichokes or sunchokes (the root of a species of sunflower).  I have yet to actually do anything with them, but watch for an upcoming new food adventure!

As of next week, I will be subscribing to my 4th produce box service through Wanigan Fruits and Vegetables.  Sign up was simple online, however they do not offer an online payment option; I received a phone call asking for my credit card number to start delivery.  As with other services, there are a variety of box options ranging in price from $25-$54, which are on par with other companies.  One perk is the ability to make up to 2 substitutions for free with each delivery.  Wanigan's primary focus is organic, followed by local, and seasonal...if you've been following you know by now, I'm of the opposite school of thought...Local FIRST! Alrighty, no more preaching...on with the food!

Toasted Open Face Italian Baguette

Yes, this tasted as incredible as it looks! Whole wheat baguette, topped with spinach, fresh basil, hothouse tomato (MEO), proscuitto, and fresh mozerella - drizzled with EVOO and a couple of twists of fresh cracked pepper. Broiled until the cheese is bubbly and the proscuitto edges are crisp.  Sandwich nights can be fun!

 

Roasted Red Pepper, Swiss Chard, & Macedonian Feta Frittata

 

We're not huge egg eaters around here.  Other than an occasional greasy breakfast, eggs are usually reserved for baking.  This frittata was inspired by the ingredients, and my quest to start upping our number of meatless dinners (shhh, don't tell Rory!).  I bought my cast iron skillet 4 or 5 years ago when I started really getting in to cooking, thinking any respectable home cook should have one - this is probably the 3 or 4th time I've used it.  I will definitely start making better use of it, as I think frittatas will now be on our regular rotation - so simple, so delicious!

 

Ingredients (makes 4 servings)

• 6 eggs
• 1 bunch swiss chard, chopped into 1" pieces (steamed for 3-4 minutes) (MEO)
• 1/2 medium sized onion, chopped finely
• 1 roasted red pepper, chopped (I actually bought a jar for the recipe below - ensure they're not preserved in vinegar!)
• 2-3 oz of Macedonian Feta, crumbled (found it at Sobey's at the deli/cheese counter - it's creamier than the Greek stuff)
• 2 tsp EVOO
• s&p to taste

1. Preheat oven to 375F, rub the surface of your cast iron skillet with a paper towel soaked with some canola oil.
2. Heat EVOO in skillet over med heat, add onion (garlic would be great too, just didn't have any), and sautee until translucent.
3. Add red pepper and swiss chard, sautee for another minute.
4. Meanwhile, whisk up eggs and add s&p, easy on the salt, the feta is nice and salty already.
5. Reduce heat to low, add eggs, and cook on stove top (don't mess around with the eggs!) for 2-3 minute.
6. Pop the skillet in the oven, and cook for 10-12 minutes.
7. Remove skillet and top with feta, let sit for 3-5 minutes (until the feta's melted slighty), and serve!

Turkey Involtini  

 

This was a recipe entered in to the Nutrition Month Recipe Contest that a colleague and I organized for the hospital where we work.  It won 2nd prize!  I'm still waiting on permission from it's author to publish her name on my blog - but here is my version of her recipe.

 

Ingredients

• 1 bunch of fresh rapini
• 1/4 cup olive oil
• 4 or more garlic cloves, finely chopped
• Turkey breast - (ask your butcher to butterfly and flatten making two large pieces, or use 8 individual turkey cutlets, 50-100g per person)
• Macedonian feta
• Roasted red pepper (optional)
• s&p

Directions

1. Cook the rapini in a large pot of boiling salted water for 5-7 minutes. Drain. (the original recipe also called for a bunch of spinach - however, I did not use it when I made the recipe - unfortunately, I didn't have access to a butcher to get my turkey butterflied, and did it myself, leaving 4 awkwardly butterflied pieces, which the rapini on it's own more than filled. I also steamed my rapini rather than boiled)
2. Heat olive oil in skillet over medium heat. Add garlic and remove from heat just as the garlic turned golden. Cool slightly.
3. Combine the spinach/rapini and garlic/oil in a bowl.
4. Season turkey filets with s&p. Divide the rapini/spinach mixture amoung the slices. Cut the Macedonion feta in thin slices and divide them among the turkey pieces on top of the spinach/rapini
5. (Optional) Top feta with slices of red pepper
6. Roll up the turkey pieces to enclose filling, making sure to tuck in the ends and secure with toothpicks. Rub the roll ups with olive oil, season with s&p, and place them toothpick side down in a roasting pan.
7. Roast at 400 on middle rack - smaller rollups 30-40 minutes, larger rollups 60-75 minutes. (Mine needed about 35)
8. Remove from oven and use the drippings in the roasting pan to make a sauce. Add a 1/2 cup of white wine, and about a Tbsp of flour to thicken (I made a sauce using 1/2 cup chicken broth, juice from 1/2 a lemon, and 1 Tbsp of flour)

This is a really great, really easy (especially if you get the butcher to butterfly the meat!) and very impressive dish.  Great for company!

Patak's Chicken Korma and Papadums 

 

 

This is far from scratch cooking, but I wanted to post, because it's one of our favourite meals to share with people new to indian food.  I made this dinner for Rory, his Dad and I during our visit to his Dad's place this past weekend.  Because his kitchen isn't stocked with Indian spices, this is a great way to cook up an interesting meal without having to splurge on spices that may never be used up.  The sauce is Patak's Korma, a coconut based curry sauce flavoured with garlic, ginger, and coriander - it's Patak's mildest curry sauce, great for first timers! I simply sautee onions and chicken, add the sauce, and simmer for 15 minutes or so.  In the meantime, you can cook up some basmati rice, and the can't-do-curry-without pappadums (light and crispy indian flatbread made from lentil flour) to scoop up all the deliciousness! A couple of minutes before you take the curry off the stove, throw in some frozen peas to appease your inner dietitian ;)

 

Spring is here! I've been told that fiddle heads are popping up in my best friend's back yard!!! I'm crossing my fingers that I get some with an upcoming delivery!

 

Happy Eating!!!