Three Days of Kitchen Disasters

Some Days Nothing goes right:<

Sorry but Recipes for the last three days have not turn the way I liked, I will post them when I've worked the bugs out. I can't believe it 3 days of disasters.

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White Bean and Squash Soup

White Bean and Squash Soup

Serves 6-8

3 large garlic clove, minced

3 medium onions, chopped

2 tablespoons olive oil

1small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (4 cups)

1 3/4 cups vegetable stock

2 cups water

2 (19-oz) can white beans, rinsed and drained

2 canned whole tomatoes, coarsely chopped

1/4 teaspoon whole dried sage

Salt & pepper to taste

1/2 cup fresh corn, (or frozen; thawed)

Cook onions and garlic in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until golden, about 2 minute. Add squash, stock, water, beans, tomatoes, and sage and simmer, covered, stirring occasionally, until squash is tender, about 20 minutes. Mash some of squash against side of saucepan to thicken soup.

While soup is simmering, toast corn with remaining tablespoon oil in a small skillet over moderately high heat, stirring, until corn is browned and toasted, 2 to 4 minutes.

Serve soup sprinkled with toasted corn kernels.

Rib Steak with Balsamic Glaze and Onion Relish

Rib Steak with Balsamic Glaze and Onion Relish

Serves 4

4 (4 ounce) rib steaks

2 tablespoons freshly ground black pepper to taste

3/4 cup balsamic vinegar

1 tablespoon honey

4 medium onions, sliced

2 tablespoons olive oil

Heavily sprinkle 1/2 tablespoon, ground pepper over both sides of each steak; let sit covered for 20 minutes at room temperature

Heat a skillet over medium high heat. Add oil and place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, cook meat to desired doneness. Remove steaks to plate and tent with foil let rest for 10-15 minutes.

In the pan that you cooked the steaks add onions and sauté until lightly browned; add balsamic vinegar and honey, stir and cook for 4 min. Strain onions and put in a bowl, set aside as relish.  

Balsamic Onion Relish

Return balsamic liquid to the pan on medium high heat simmer until reduced to the consistence of pancake syrup.

Balsamic Honey Glaze

Serve steaks garnished with the onion relish and spoon one tablespoon of glaze over each, and serve immediately.

Roasted Garlic & Red Peppers Potatoes

Roasted Garlic & Red Pepper Potatoes

Serves 4

6 small potatoes, scrubbed

2 tablespoons Club House® “Roasted Garlic and Red Pepper” spice blend

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon paprika

Cut potatoes in large chunks about 2 square inches. Put in a bowl, cover and put in the microwave on high for 5 minutes or cover with water and cook until tender crisp.

In a large bowl add oil and seasonings, mix. Toss in potatoes and toss or stir until potatoes are completely coated in seasoned oil. Scoop potatoes into a baking dish and bake at 400°F for 30 minutes, stir half way through.

Fluffy Spoon Bread

serves 4-6

I’ve discovered the greatest grain product. It is Organic Flaked Corn; no not corn flakes, it is used in the brewing of beer and spirits. It is gluten free and so far I have used it for my breakfast porridge, cookies (in place of oatmeal) and now in this wonderfully fluffy spoon bread. Cornmeal can be used instead but the texture is much denser. I belong to a food group and I order my Flaked Corn in 10kg bags, the supplier we use is:

Grain Process Enterprises Ltd

Manufacturer / Distributor / Exporter / Importer

115 Commander Blvd

Scarborough, ON,

M1S 3M7

Phone: 416-291-3226

Fax: 416-291-2159

Gluten Free Fluffy Spoon Bread

2 cups boiling water

1 cup Flaked Corn (cornmeal if you can’t get flaked corn)

4 tablespoons yogurt or sour cream

1 tablespoon olive oil

2 eggs

3 green onions, sliced

1 fresh tomato, diced

1/2 cup frozen corn, thawed

1/2 gf biscuit mix (gf Bisquick®, or use the recipe for biscuit mix from this blog)

1 teaspoon salt

1/2 teaspoon ground black pepper

Heat the oven to 375°F. Grease a 2 quart oven proof casserole dish.

In a large bowl, stir the boiling water into the flaked corn (or cornmeal). Stir the corn and water just until the liquid is absorb in the flaked corn (if using cornmeal, to prevent lumping, continue stirring the cornmeal until the mixture is cool (or). Set aside until cool

In small bowl add biscuit mix, salt, pepper, onions and corn

To the corn mixture add eggs, yogurt and oil together with a whisk until blended, stir in the dry ingredients and mix until just combined.

Pour this mixture into the oven proof casserole dish and bake in the oven 30 to 40 minutes. Serve instead of potatoes or rice.

Gluten Free Fluffy Spoon Bread

Note:

If you want to bake corn cakes instead, Heat a greased skillet, Spoon the batter onto the heated skillet flip when the cake is cooked half way and set on the top. Serve with dinner as a side dish or breakfast with ham and eggs.

Cider Mustard Pork Chop

Cider Mustard Pork Chops

"A cider, mustard and brown sugar glazed pork chop with a little kick. Use butterfly pork chops as you can get the glaze into the centre of the meat.

4 tablespoons brown sugar

1 tablespoon dry yellow mustard powder

1/8 teaspoon chilli flakes

1 teaspoon hot sauce

1 teaspoon gf soy sauce

Pinch of ground black pepper

4 boneless pork loin chops

3 tablespoon apple cider vinegar

Preheat oven to 350°F.

In a small bowl, combine the chilli flakes, soy sauce, pepper, brown sugar, vinegar and mustard. Mix together well.

Butterfly the pork chops* and dip to coat the inside and outside of the pork chops, fold them back up and arrange them in a 2 quart baking dish.

Bake at 350°F for 25 minutes, or to desired doneness.

*Note:

To Butterfly you pork loin chop

Set your loin chop flat on a cutting board.

Place your non-knife hand gently over the chop, holding it steady but not pressing down too hard. Hold the knife parallel to the cutting board.

Cut horizontally through the meat, slowly moving the knife back and forth. Stop when you are a little bit more than two-thirds through.

Pull the meat open gently like a book. If the meat lays flat open, the chop is butterflied. If not, cut through a bit more until the chop lays flat. Do not cut all the way through the meat.