Place an 8×1-1/2-inch round baking pan in oven. Heat oven to 200 degrees F.
For caramel, in a heavy small saucepan combine sugar and the water. Cook over medium heat, without stirring, about 13 minutes or until amber-colored.
Using oven mitts, remove baking pan from oven. Carefully pour sugar mixture into baking pan, turning pan until bottom and sides of pan are coated. Let stand on a wire rack until cool. Lightly butter any uncoated spots on pan.
Increase oven temperature to 350 degrees F. In a small saucepan combine half-and-half and cream of coconut. Bring to boiling, stirring occasionally.
In a medium bowl whisk together eggs and egg yolks. Slowly whisk coconut cream mixture into egg mixture; add rum, vanilla, and allspice.
Place coated baking pan in a small roasting pan. Pour egg mixture into coated pan. Place on middle rack in oven. Pour enough boiling water into roasting pan to come halfway up baking pan.
Bake for 35 to 45 minutes or just until knife inserted near center comes out clean. Let cool in pan on a wire rack. Chill for 2 to 6 hours.
To serve, run a knife around edge of baking pan. Invert serving platter on top of baking pan; carefully turn platter and pan over together, letting caramel run over top and side of flan. Remove baking pan. Sprinkle flan with toasted coconut.
To make this coconut raspberry flan start with: (1) start with step four of the directions (2) and finish by pouring a raspberry syrup* on top once you invert the flan onto your serving tray. (3) Optionally: sprinkle with some sweetened coconut flakes and garnish with fresh raspberries.
*To make the raspberry syrup, simply place 6oz. raspberries, 2 tablespoons sugar and 2 tablespoons of water into a pan over medium heat and stir until a syrup consistency develops and then strain.
Recipe comes from bakersroyale.com
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Chewy Chocolate Caramel Bars
INGREDIENTS
1 package 2-layer-size German chocolate cake mix
3/4 cup butter, melted
1 5 ounce can (2/3 cup) evaporated milk
1 14 ounce package vanilla caramels, unwrapped
3/4 cup chopped pecans
3/4 cup semisweet chocolate pieces
3/4 cup sweetened shredded coconut
HOW-TO
1. Preheat oven to 350 degreesF. Grease a 13x9x2-inch baking pan; set aside. In large bowl, combine cake mix, melted butter and 1/3 cup of the evaporated milk. Beat with an electric mixer on medium speed until smooth.
2. Spread half the dough in prepared baking pan; set aside remaining dough. In a heavy large saucepan combine caramels and remaining 1/3 cup evaporated milk. Cook and stir over medium-low heat until melted and smooth.
3. Pour evenly over dough layer in pan. Sprinkle with nuts and chocolate pieces. Crumble remaining dough evenly over nuts and chocolate pieces. 4. Bake for 25 minutes. Cool in pan on a wire rack. Cut into bars. Makes 48 bars. Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.
Recipe adapted from bakersroyale.com
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Blackberry Cinnamon Roll Cake
INGREDIENTS
For Batter:
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
For Filling/Topping:
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
4 tablespoon blackberries, lightly mashed (**Optional: About another 6-7 halved for pushing down into the batter)
For Icing:
1 cup powdered sugar
1-2 tbsp milk or cream
**Optional1 or 2 blackberries mashed and swirled into icing
HOW-TO
Preparation: Cover an 8×2 cake pan with bake spray.
1. Place flour, sugar and salt in a large bowl and whisk to combine. Dissolve the yeast in a measuring cup filled with the warmed milk. Combine and whisk vegetable oil, vanilla extract and egg into yeast mixture. Pour wet mixture into flour and whisk until very smooth. Pour into prepared pan. Set aside an let rest for 15 minutes.
2. Combine butter, brown sugar and cinnamon in a small bowl and using a fork mix until crumbly. Sprinkle evenly on top of rested dough and swirl it into the dough. Spoon mashed blackberries on top and swirl it into dough.
3. Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Recipe adapted from bakingbites.com
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Chicken, Kale, and Mushroom Chimichangas
Yield:Serves 8
Total:
Ingredients
2 cups unsalted chicken stock
2 (6-ounce) skinless, boneless chicken breast halves
Combine stock and chicken in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until done. Remove chicken with a slotted spoon; let stand 10 minutes. Shred chicken; set aside. Drain cooking liquid through a sieve over a bowl, reserving liquid; discard solids. Set aside 2 tablespoons liquid.
Return remaining cooking liquid to pan. Add salsa verde; bring to a boil. Cook until reduced to 1 cup (about 11 minutes). Reduce heat to low. Add cream cheese and cumin; stir with a whisk until smooth. Remove from heat; stir in chicken and 1/4 cup cilantro.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, and mushrooms; sauté 8 minutes or until tender. Add kale, black pepper, and reserved 2 tablespoons cooking liquid. Cook 2 minutes or until kale wilts, stirring occasionally. Add kale mixture to chicken mixture. Divide chicken mixture evenly among tortillas. Top each with about 1 1/2 tablespoons cheese. Fold in edges of tortilla; roll up.
Heat a large nonstick skillet over medium-high heat. Coat all sides of each chimichanga evenly with cooking spray. Cook 6 to 8 minutes, turning to brown on all sides.
Combine avocado, milk, and 1 tablespoon lime juice in a mini food processor; process until smooth.
Combine tomatoes, remaining 2 tablespoons cilantro, and remaining 1 tablespoon lime juice in a bowl; toss. To serve, arrange 1 chimichanga on each of 8 plates. Top with 1 1/2 tablespoons avocado cream and about 1/4 cup tomato salad.
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Zucchini and Onion Gratin
Loved this side dish. I am always looking for new ways with zucchini and this was perfect. You can serve this side dish hot, but it's also great at room temperature.
Yield:Serves 6 (serving size: about 1 cup)
Total:
Ingredients
2 tablespoons olive oil, divided
1 large onion, quartered lengthwise and thinly sliced
1 tablespoon tomato paste
2 teaspoons grated lemon rind
1 teaspoon fresh thyme leaves
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 pounds zucchini, diagonally sliced into 1/4-inch-thick pieces
1 ounce Parmesan cheese, grated (about 1/4 cup)
Preparation
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in rind, thyme, 1/8 teaspoon salt, and pepper; cook 2 minutes, stirring occasionally.
Preheat broiler to high.
Arrange zucchini on a jelly-roll pan. Drizzle with remaining 1 tablespoon oil; toss. Broil 7 minutes or until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
Preheat oven to 375°.
Spread onion mixture in a 2-quart gratin dish. Arrange zucchini mixture over onion mixture. Sprinkle with cheese. Cover and bake at 375° for 25 minutes. Remove from oven.
Preheat broiler to high.
Uncover zucchini mixture; broil 1 1/2 minutes or until lightly browned.
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BAKED BARBECUE RIBS
Yum! I have never made ribs because I just thought that for some reason they would take too long and be too complicated, but this I could totally do. Thanks!
Prep Time:5 min.
Cook Time:2 hours
INGREDIENTS:
1 pack of baby back pork ribs
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, to taste
Barbecue sauce
DIRECTIONS:
Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).
Remove the silverskin membrane from the back of the ribs. See how to do it here. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika evenly over both sides of the ribs. Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 1 hour.
Carefully, open the tin foil packed ribs then slather with your favorite barbecue sauce. Place back into the oven, unwrapped, for another hour. Remove from the oven and place on a cutting board. Let them rest for at least 5 minutes before slicing them and serving. Enjoy.
Recipe and photos by For the Love of Cooking
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Blueberry Cheesecake Frozen Yogurt Sandwiches
Cream cheese and vanilla beans give these treats an extraordinary depth of flavor. Just as amazing: the time saved by making the sandwiches in a big pan rather than assembling them individually.
Ingredients
1/3 cup blueberry preserves
Seeds from 2 vanilla beans* or 4 tsp. vanilla extract
2 cups blueberries, patted dry
30 graham cracker squares (about 2 1/2 in.)
1 pkg. (8 oz.) cold cream cheese, cut into chunks
2 cups cold plain full-fat yogurt
3/4 cup sugar
1 teaspoon orange zest
Preparation
1. In a medium saucepan, combine preserves and half the vanilla. Stir in blueberries and cook over medium heat, stirring occasionally, until mixture begins to bubble, 4 to 5 minutes. Set pan in a bowl of ice water and stir often until ice cold. Set aside, replacing ice if needed so mixture stays cold.
2. Meanwhile, line a 9- by 13-in. pan with a piece of foil extending over ends. Arrange half the crackers in pan, flat side up, in 3 rows of 5 squares with sides touching; freeze pan. Whirl remaining vanilla in a food processor with the cream cheese, yogurt, sugar, and orange zest until smooth.
3. Freeze yogurt mixture in an ice cream maker according to manufacturer's instructions, about 25 minutes. Spoon half the frozen yogurt over graham crackers and gently spread to cover, using a flexible scraper or offset spatula. Spoon berry mixture on top. Dollop remaining frozen yogurt over berries. Pat yogurt smooth.
4. Draw a knife tip through the layers all over until top looks swirled. Pull up sides of layers with scraper where they're starting to escape the crackers. Gently push remaining graham crackers into top.
5. Freeze, covered with plastic, until center is firm enough to cut, at least 5 hours. Grasping foil, lift sandwiches from pan, flip onto a work surface, and peel off foil. Turn sandwiches right side up, then cut into squares, trimming edges.
*Split vanilla beans lengthwise, then scrape out seeds with a small knife. Get the best prices on vanilla beans by buying in bulk at penzeys.com.
Make ahead: Up to 1 week, individually wrapped, sealed in a plastic bag, and frozen.
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Tomato-Orange Marmalade Chicken
If you'd like the tomatoes to have a saucier consistency, once you've added the remaining tomatoes in Step 3, cover and simmer over low heat for up to 10 minutes.
Yield:Makes 4 servings
Total:
Ingredients
4 (6- to 8-oz.) skinned and boned chicken breasts
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
1 pt. grape tomatoes, halved
3 tablespoons sweet orange marmalade
2 teaspoons red wine vinegar
1/3 cup loosely packed fresh basil leaves, chopped
Preparation
1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a small skillet or flat side of a meat mallet. Sprinkle chicken with salt and pepper.
2. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Cook 2 chicken breasts in skillet 4 minutes on each side or until done. Transfer to a serving platter; cover with aluminum foil to keep warm. Repeat procedure with remaining butter and chicken.
3. Reduce heat to medium-low; add 3 Tbsp. water and half of tomatoes. Cook 2 minutes, stirring to loosen browned bits from bottom of skillet. Stir in marmalade and vinegar; cook, stirring occasionally, 4 minutes or until tomatoes burst and sauce begins to thicken. Stir in remaining tomatoes, and cook 2 minutes or until thoroughly heated. Stir in basil; add salt and pepper to taste. Spoon sauce over chicken.
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Healthy Strawberry and Lemon Muffins with Little Gems Baking Cup Molds
These look great! I have some frozen strawberries from last summer that would be great to use!
(Makes 24 muffins)
Ingredients
1 1/4 cup whole wheat flour
1 1/4 cup all purpose flour
1/2 cup organic sugar cane (or regular sugar)
1/4 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1 cup applesauce
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp lemon zest
2 cups strawberries
Instructions
Preheat oven to 400 degrees. Line cupcake pan with Little Gems Baking Cup Molds.
Combine flours, sugar, baking soda, baking powder, and salt in a large bowl, and mix. In a smaller bowl, whisk together egg, milk, applesauce, lemon juice and vanilla extract.
Pour liquid ingredients into flour mix and stir until mixed thoroughly. Gently fold in lemon zest and strawberries.
Spoon batter into baking cup molds and bake in preheated oven for 18-20 minutes.
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WARM ROASTED TOMATO, ONION AND FETA SALAD
This is a lovely way to enjoy tomatoes in the winter time, when they are not at their best eaten raw. Roasting them brings out that lovely tomato flavour we crave. Combined with roasted onions and feta, this is an excellent warm salad side or perfect for the buffet table as it is excellent warm or at room temperature.
Ingredients
1 medium-large red or yellow onion
1/4 cup (60 ml) olive oil
Freshly ground black pepper
Variety of small tomatoes, such as cherry, grape etc. no larger than golf-ballish size
A couple of larger tomatoes, cut into thick slices
6-7 oz. (200 g) block of feta cheese, cut into 3/4-inch thick slices
Fresh basil leaves (or 1/2-1 tsp. dried basil)
1/2 cup balsamic vinegar
1 Tbsp. brown sugar
Salt, for finishing (*feta is salty, so don’t salt until the end and only a bit is needed)
Instructions
Preheat oven to 350° F (180° C). Cut onion into thin wedges. Place in baking dish or roasting pan and drizzle with a bit of olive oil. Roast in the pre-heated oven for 30 minutes. Place feta slices into roasting pan and drizzle with a bit of olive oil. Scatter any feta crumbles around the pan. Place a large tomato slice over most of the large rounds of feta. Scatter smaller tomatoes around the pan. Give one final drizzle of olive oil over tomatoes and a bit of freshly ground pepper (if using dried basil, you can add now, as well). Return to the oven and roast another 35-45 minutes.
Meanwhile, add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat and then lower the heat and simmer until reduced by half. Set aside.
Allow to cool 5 minutes. Sprinkle with fresh basil leaves, a bit of salt and drizzle with the reduced balsamic vinegar. Serve warm.
Prep time: 10 min | Cook time: 1 hour 15 min | Total time: 1 hour 25 min
Number of servings (yield): 6
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BALSAMIC PEACH, CHERRY, ARUGULA AND GOAT CHEESE SALAD
A wonderful fresh, flavourful main-course salad you will feel good eating. Will make 2 or 3 large supper salads
Ingredients
2 cups baby arugula
2 cups baby spinach
2 cups mixed greens
1/4 cup balsamic vinegar
2 ripe peaches (or nectarines)
12 ripe cherries (or you could substitute dried cranberries)
3 tbsp. vegetable or canola oil
1/4 tsp. each of salt and freshly ground black pepper
1/2 to 3/4 cup goat cheese, about a 140g roll
For the Candied Pecans:
1 Tbsp. unsalted butter, plus additional for greasing parchment
1/4 cup white sugar
2 Tbsp. corn syrup
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 teaspoon kosher salt
1 1/2 – 2 cups pecan halves
Instructions
Make the candied pecans: with oven rack in centre of oven, preheat oven to 350° F. Line a baking sheet with parchment paper and lightly butter the parchment.
In a microwaveable bowl, stir together butter, sugar, corn syrup, spices, and salt. Microwave on high for 45 seconds. Carefully remove from microwave and add nuts, stirring to coat. Spread nuts in a single layer on the prepared baking sheet, separating any clumps.
Bake, stirring nuts once with a spatula halfway through baking, until golden and bubbling, about 8-10 minutes. Cool on baking sheet on a rack for 30 minutes, then break into small clusters with your hands.
Candied nuts keep in an airtight container at room temperature 1 week.
Wash arugula, spinach and mixed greens, then spin dry. Place in a bowl and toss together. Set aside.
In a small bowl, whisk balsamic vinegar with olive oil and salt and pepper.
Drizzle dressing over greens and toss to evenly coat. Arrange a nest of greens on each plate. Divide peaches and cherries among salads. Crumble 2 tablespoons goat cheese evenly over top of each salad. Sprinkle with candied pecans. Serve immediately.
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Number of servings (yield): 2
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Bangers and Mash: Sausages with Sour Cream Mashed Potatoes and an Onion Mustard Gravy
Simple, satisfying comfort food. Use whatever kind of sausage you like in this one. As all the components cook at the same time, this one gets to the table in about 30 minutes, so perfect for weeknight meals.
Ingredients
4-6 Pork Sausages
2 tsp. olive oil
1 cup water
Sour Cream Mashed Potatoes:
2 pounds boiling potatoes, peeled or washed and unpeeled
Salt, for boiling water
1 cup milk
4 Tbsp. unsalted butter
1/3 cup sour cream
Salt and freshly ground pepper
Onion and Mustard Gravy:
1 medium onion, peeled and thinly sliced
1 Tbsp. vegetable oil
1 Tbsp. butter
1 tsp. sugar
1 tsp. balsamic vinegar
1 1/2 cups beef stock or broth
1 Tbsp. cornstarch
1 Tbsp. cold water
2 tsp. whole grain mustard
Salt and black pepper
Instructions
For the sausage: Heat oil and 1 cup of water in a skillet over medium-high heat. Add sausage and cook, turning regularly for about 15 minutes, or until browned and cooked through. (Water will eventually evaporate, leaving the bit of oil to brown the sausage).
For the Mashed Potatoes: Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water with enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain. Mash the potatoes, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, a sprinkling of salt and some freshly ground pepper. Stir to combine. Taste for seasoning and add more, if necessary.
For the Onion Mustard Gravy: Melt the oil and butter in a large saucepan over medium-low heat. Add the onion and cover with a lid. Cook for about 10 mins or until the onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid again and cook another 5 minutes.Add the stock and boil gently uncovered for 5 minutes.
In a small bowl mix the cornstarch with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, add the mustard, raise the heat to medium-high and boil for 10 minutes, stirring occasionally or until the gravy is slightly thickened. Season with salt and pepper to taste. Keep warm until ready to serve.
Prep time: 5 min | Cook time: 25 min | Total time: 30 minutes
Number of servings (yield): 4
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Piri Piri Roasted Chicken and Potatoes with Green Chilli Dressing
if you can get a whole chicken already butterflied, you can save yourself the trouble of doing it yourself. If you’re starting with a whole chicken, see notes at the end of the recipe for how to butterfly it. The potatoes and sauce are optional, but a nice accompaniment to the chicken. The chicken would also be lovely cooked on the BBQ.
I used jalapenos for the dressing and it was very nice. You’ll need 2 small or 1 large jalapeno. You can also substitute parsley for the cilantro in the dressing and/or sub in plain yogurt for the mayonnaise. Dressing makes a great vegetable dip, as well, if you have left-overs.
Ingredients
1 whole chicken, butterflied
Piri Piri Marinade:
3 cloves garlic, peeled and roughly chopped
1/2 tsp. dried chilli flakes (crushed red chillis)
1 Tbsp. smoked paprika
1/4 cup lemon juice
1 Tbsp. red wine vinegar
1/4 cup olive oil
Salt and pepper
Potatoes:
1 lb. waxy potatoes, sliced 1/4-inch thick
2 Tbsp. olive oil
1/2 tsp. thyme
Salt and pepper
Green Chilli Dressing:
2 long green chillies (or jalapenos, roughly chopped)
1/2 cup fresh cilantro or fresh parsley leaves
1/2 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 cup mayonnaise (or plain yogurt)
1/4 cup sour cream
Instructions
Butterfly (*how to below) your chicken and if desired (for easy turning), thread two skewers through from side to side. Slice potatoes and toss in a large bowl with the oil, thyme, salt and pepper. Prepare two baking sheets (line the one for chicken with foil if you like, for easy clean-up). For the baking sheet for the potatoes, spray lightly with cooking spray and spread potatoes evenly over baking sheet.
Combine the Piri Piri marinade ingredients in a food processor or blender. Process until smooth. Reserve 1/4 cup of the marinade and set aside.
Preheat oven to 425° F. with racks in the centre and one lower. Rub remaining marinade on to the top of the chicken. Place your chicken onto a baking sheet, skin side down. Place chicken in to pre-heated oven on the middle rack. Place baking sheet with potatoes one rack position below it and roast both chicken and potatoes for 15 minutes, basting once with the reserved marinade. Turn chicken over (skin side up) and flip potatoes. Cook chicken another 20-30 minutes, basting a couple of times with the reserved marinade, until cooked (depending on the size of your chicken). Check potatoes regularly and remove when golden brown.
While chicken and potatoes are cooking, make the dressing by combining all ingredients in food processor or blender and processing until well combined.
How to butterfly a chicken: Place chicken on cutting board with breast side down and the drumsticks facing towards you. Using kitchen scissors and a sharp knife, cut down one side of the backbone, from one end to the other. Repeat on the other side. Remove and discard backbone. Flip chicken over and using the palm of your hand, press the chicken down to flatten slightly.
Prep time: 15 min | Cook time: 40 min | Total time: 55 min
Number of servings (yield): 4
Adapted from Donna Hay magazine, October 2013
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Roasted Squash with Thai Curry Vegetable Filling
This is a great Meatless Monday dish, particularly in the Fall when squash are plentiful and cheap. Use your favourite curry paste – green, red or yellow.
Ingredients
3 small Carnival squash
1 Tbsp. vegetable oil
1 large onion, roughly chopped
2 Tbsp. green Thai curry paste (can use red or yellow curry paste)
400 ml (13oz) can coconut milk (I used full fat, but you can use lite, mixed with 2 tsp. cornstarch)
1 Tbsp. fish sauce
Juice from 1/2 a lime
Small piece of lemongrass or 1/2 tsp. lemongrass paste
Basil or thai basil leaves
1 small red chili pepper, core and seeds removed and diced (or you can use any red-coloured pepper)
85 g (3 oz./ 2 cups, packed) baby spinach leaves
Instructions
Preheat the oven to 325° F. Cut the top off each squash and set aside. Use a teaspoon to scoop out the seeds and fibrous pulp from the centre of each squash. Use a sharp knife to cut away the squash flesh around the top cut edge to leave a 1/2-inch rim and give a bowl shape to each squash. You’re not going to have a ton. You could top it up with some more squash bought separately, but it’s fine as is, as you will have the roasted squash from inside the squash bowls to eat, as well.
Roughly chop the flesh you have removed. Place the hollowed-out squashes and their lids onto a baking sheet (cut side down) and bake for 45 minutes to 1 hour until softened, but still retaining their shape (check regularly after 30 minutes, as baking time will vary depending on size of squash and how much flesh you cut away). Once out of the oven, flip large piece over so it’s cut side up and allow to cool for 5-10 minutes before filling.
Heat the vegetable oil in a large saucepan and fry the onion for 5 minutes until softened. Stir in the curry paste and pumpkin flesh and cook for 2 minutes, stirring continuously. Pour the coconut milk over the mixture and sprinkle with the red chili.
Simmer for 15 minutes until the pumpkin flesh is tender. Season to taste with salt and freshly ground black pepper and stir in the spinach. Cook until just wilted. Spoon the mixture into the centre of each squash and serve immediately.
Prep time: 10 min | Cook time: 50 min | Total time: 1 hour
Number of servings (yield): 3
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Heirloom Tomato Pizza
Use your favourite pizza dough (home-made or store bought). I love Jim Lahey’s, but you do have to start it 18 hours ahead, so plan ahead. This pizza is best made with a thin crust. Feel free to throw a bit of fresh mozzarella on top, if you like, as well.
Ingredients
Your favourite pizza dough
1/4 cup Extra Virgin Olive Oil
1-2 cloves garlic, minced (to taste)
1/2 cup grated Parmesan Cheese (or so, enough to generously cover the crust, leaving an inch free around the outside)
3 Heirloom or other nice ripe tomatoes
Balsamic vinegar
Fresh Basil, for garnish
Instructions
Place pizza stone in oven on the centre rack, and pre-heat to 480° F. for at least 30 minutes.
Meanwhile, slice your tomatoes and place in a single layer on a double sheet of paper town. Sprinkle with salt and pepper and let sit. Mince garlic and combine with the olive oil. Set aside
When oven is pre-heated, sprinkle a piece of parchment paper with a bit of cornmeal and shape your pizza dough into a round. Brush the top of the dough with the olive oil/garlic mixture. Transfer the parchment paper and dough to the pizza stone and bake about 10 minutes, or until the dough is set. Carefully remove from the oven (with the parchment). Sprinkle the top of the dough with the Parmesan and place the tomatoes in a single layer on top.
Raise the oven rack and pizza stone to the top 1/3 of the oven and change the oven setting to broil. Return the pizza to the pizza stone, without the parchment paper and broil (with the oven door slightly open) until the crust is well browned and the tomatoes are softened.
Remove pizza to a cutting board. Sprinkle with a little balsamic vinegar and garnish with a generous handful of fresh, chopped basil.
Prep time: 10 min | Cook time: 20 min | Total time: 45 minutes
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