Brocoli Cheese Soup

Ingredients

1 medium onion, chopped finely
1 small carrot, chopped finely
Splash of olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk, room temperature
1/2 pound chopped frozen or fresh broccoli
2 cups chicken stock
1/2 pound of cheddar cheese
, grated
Salt and pepper to taste

Preparation

1. Heat olive oil in soup pot on medium low heat.

2. Add onion, carrot, and salt. Saute until onions and carrots are soft.

3. In separate pot, melt butter on medium low heat.

4. Add flour to melted butter a bit at a time. Mix well to prevent lumps.

5. Cook flour and butter mixture for about 2 minutes. Remove from heat.

6. Slowly add milk to flour and butter, mixing thoroughly as you go to remove lumps.

7. When all the milk is added, return it to the heat, and gently warm it up.

8. When the milk, butter and flour mixture (white sauce) is hot, begin to add the cheese a bit at a time. Allow it to melt in before adding more.

9. When onions and carrots are done cooking, add chicken stock and broccoli. Turn up heat to medium-high.

10. Slowly add the cheese sauce to the soup, mixing thoroughly as you do so to avoid lumps. (If you can't tell, I don't likelumps!)

11. Add pepper, and more salt if necessary.

Apricot Orange Sorbet

Bright flavours and so refreshing on a warm summer day! Fresh sorbets are best if consumed in the first day or two, so don't make this too far in advance.

1 cup dried apricots
3 cups water
1 cup sugar
2 cups fresh orange juice
2 tablespoons Cognac.

1. In a heavy saucepan, combine the apricots and 1 1/2 cups water. Simmer uncovered until the apricots are very soft and most of the water has evaporated, about 20 minutes. Watch carefully so they do not scorch.

2. Make a sugar syrup by boiling the sugar with 1 1/2 cups water for about eight minutes or until a candy thermometer registers 215 degrees. Mix the sugar syrup with the apricot puree.

3. Puree together apricots & sugar syrup in a blender or food processor.

4. Add orange juice and Cognac to the puree. Refrigerate until well-chilled.

5. Freeze in an ice cream maker according to manufacturer's directions or in a pan in the freezer. If freezing without a machine, stir the mixture as it hardens from time to time.

Yield: 1 quart.

No Hangover Tequila Chicken Tacos with Guacamole

Adapted from Cuizoo

Serves 4

Marinade:
1.5 pounds of boneless, skinless chicken thighs
1/2 cup canola oil
1/4 cup liquid honey
1/4 cup tequila
1/4 cup orange juice
Juice and zest of two limes
4 cloves garlic, peeled and finely chopped
1 t sea salt
1/2 cup of cilantro, chopped
Freshly ground pepper

Guacamole:
3 avocados, peeled and pit removed
2 large clove garlic, peeled and finely chopped
1/2 t sea salt
Juice of one lime
1/4 cup chopped cilantro

Corn tortillas or soft taco shells
Salsa (freshly made takes it to another level)
Sour Cream
Freshly shredded cheddar cheese
Chopped green onions

1. Whisk together marinade ingredients, except chicken thighs, in a pyrex baking dish. Place chicken thighs in marinade and turn to coat. Marinate for at least an hour, more if you have time.

2. Mash together guacamole ingredients and set aside. (Before mashing, I like to reserve one avocado and cut that into chunks. I then add the chunks to the mashed guacamole for better texture. Your choice.)

3. Grill chicken thighs over indirect heat for about 15-20 minutes until done. Remove, let rest, and slice into strips.

4. Serve chicken and guacamole with soft taco shells, salsa, sour cream, shredded cheese and green onions.

Salmon Burgers

This is a recipe I adapted from watching some BBQ chef on the Food Network during the summer. So yummy dressed up on a fresh kaiser or ciabatta bun with a spicy tartar-style sauce* and fresh dill!

- 1 kg (2.2 lbs) boneless, skinless salmon fillet (about half a fish)
- 1 1/2 cups fine breadcrumbs
- 4 shallots, finely chopped
- 1/2 lb bacon, cooked to crispy & crumbled
- 3/4 c fresh parsley, finely chopped
- 3 Tbsp maple syrup (or more, if you like!)
- Zest of 2 lemons

Cut salmon into 1" cubes. In 2 or 3 batches, pulse in food processor until coarsely chopped and transfer to a bowl. Mix salmon with remaining ingredients, and form into 8-10 patties, 3/4-1" thick. Grill over medium heat, 5-6 mins per side. Alternatively, freeze between sheets of waxed paper and cook straight from frozen.

* Spicy tartar-style sauce: Mayo, green relish (dill or sweet) and a splash of chili paste (like sambal oelek). Adjust ingredients to taste.

Orecchiette with Pancetta and Peas.

From Rachel Ray...

Ingredients

* Salt and pepper
* 1 pound orecchiette pasta
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1/3 pound pancetta or speck (smoked pancetta) or lean, thick-cut bacon, cut into 1/4 inch pieces
* 1 large onion, chopped
* 3 to 4 cloves garlic, finely chopped
* 1/2 cup dry white wine or chicken stock
* 2 cups frozen peas
* 3 tablespoons fresh thyme, finely chopped
* Grated peel of 1 lemon
* A handful of grated Pecorino Romano cheese
* 2 cups cow’s or sheep’s-milk ricotta cheese

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the onion and cook until softened, 6 to 7 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the wine, then add the peas and heat through for 2 minutes; season with the thyme, lemon peel and pepper.

Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the Pecorino Romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.

Key Lime Pie

In honour of Pi Day (March 14... 3-14, hah), I made this key lime pie for my husband last night. It's creamy and tangy and sweet all at the same time, so tasty!

(from Joy of Baking)

1 1.4 c graham cracker crumbs
2 Tbsp sugar
6 Tbsp butter, melted

3 large egg yolks
1 can (14oz/300mL) sweetened condensed milk
1/2 cup key lime juice (juice of about 1 lb key limes)
2 tsp lime zest

1 cup whipping cream
2 Tbsp sugar

Preheat oven to 350.

Mix together graham cracker crumbs, sugar & butter. Press into a greased 9" pie or tart pan and place in the fridge to chill.

In the bowl of an electric mixer (if using a stand mixer, use the whisk attachment), whip egg yolks until pale and fluffy, about 3 minutes. Gradually add the condensed milk and beat until light and fluffy, another 4-5 minutes. Scrape down the bowl, and beat in lime juice and zest.

Pour filling into prepared crust, and bake for 10 minutes, or until filling is set. Cool on a wire rack. Pie may be covered and refrigerated at this point up to two days.

Just before serving, beat whipping cream to soft peaks. Add sugar & beat until stiff peaks form. Pipe or spoon whipped cream onto pie and serve!

Chicken and Veggie Pockets

This recipe is from a baby/toddler cookbook so it's not a 'big' meal but great to make ahead, freeze and pull out for quick/easy lunches.

Chicken & Veggie Pockets

1 TBSP Olive Oil
1 Leek, white and pale green parts only, thinly sliced, about 2/3C
2/3c fresh or frozen corn
1 1/4c finally chopped cooked chicken breast
1/2c shredded white cheddar cheese
Salt & pepper
2 sheets frozen puff pastry, thawed
All purpose flour for dusting
1 large egg, lightly beaten

- In frying pan over medium heat, warm the olive oil. Add the leek and saute until soften, 5-8m. Add the corn and saute until tender, 2-3m longer. Remove from the heat and let the mixture cool, then stir in teh chicken and cheese. Season with salt and pepper to taste

- Unfold 1 sheet of the thawed puff pastry on a lightly floured work surface. Using a rolling pin, roll out to the thickness of about 1/8". using a 3" round cookie cutter (I used one of my drinking glasses that has a wide mouth), cut out 8 rounds and arrange on baking sheet. Repeat with the second puff pastry.

- Place 1-2 TBSP of the chicken mixture on one half of each round. Brush the edges of the round with the beaten egg and fold the dough over the filling to make a crescent shaped pocket. Press on the edges to help them adhere, then crimp the edges with a fork to seal. Pierce the pockets in severa places with the fork. Brush the tops lightly with a little more of the beaten egg. Refrigerate for about 20m

- Preheat the oven to 400 F. Transfer the pockets directly from the refrigerator to the oven and bake until puffed and golden, 16-18m. Let cool slightly then serve.

Store it - Wrap the cooled chicken pockets in aluminum foil and refrigerate for up to 2 days or freeze for up to 1 month. thaw in refrigerator and re-heat in oven.

Recipe from - The Baby & Toddler Cookbook section 12-18m