Spaghetti Squash Spaghetti

I buy strange vegetables all the time, and mostly, they just languish in the back of our fridge. But sometimes, they make it out and I wonder why I didn't think to make it sooner. Spaghetti squash was just one such example. 

When I tried to explain to T what was supposed to happen with this large yellow squash, he had no confidence in me at all. But I swear, when you bake this veggie, when you scoop out the flesh, it comes out like spaghetti noodles! It's the neatest thing. 

So, not only were we impressed by the appearance of this one, it was delicious. I'm sure there's tonnes you can do with spaghetti squash, but for this night, I simply topped it with a tomato sauce and some parmesan cheese and it was a healthy, carb-free meal. 

Spaghetti Squash Spaghetti

Serves 2-3

Ingredients

• 1 spaghetti squash
• 3 tbsp olive oil
• salt and pepper
• 3/4 cup tomato sauce
• 1/4 cup parmesan cheese

Directions

• Preheat oven to 350 degrees
• Cut spaghetti squash lengthwise and scoop out seeds. Brush with oil, sprinkle with salt and pepper and place cut-side down on a baking sheet.
• Bake for 40-45 minutes; until a knife can easily go through the skin. 
• Once slightly cooled, take a fork, and use the tines to scoop out flesh lengthwise. The flesh should come out easily and like noodles.
• Top with tomato sauce and parmesan cheese and serve.

Crunchy Baked Apple Stacks

I have been craving sweets a lot lately. But I have been resisting the urge to make things because for two people, it's just so much quantity to make a cake or a batch of cookies. But now that I have found these lovelies, I am really in trouble. This was a marriage of two recipes: one from Martha and one from Donna Hay, two kitchen geniuses so it was bound to be delicious. (Does that make me a super-genius for this recipe?)

Warm, sweet, easy and pretty. It doesn't get any better than this!

Crunchy Baked Apple Stacks

Serves 2

Printable Recipe

Ingredients

• 2 red apples, cored and thickly sliced
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1/4 tsp cinnamon
• 1/2 tsp vanilla

Directions

• Preheat oven to 355 degrees and line a baking sheet with parchment paper.
• In a bowl, mix together oats, sugar, butter, cinnamon and vanilla.
• Place the bottom slice of each apple on the tray and top each slice with a spoonful of the oat mixture. Repeat with remaining oat mixture and apple slices.
• Bake stacks for 25-30 minutes or until apple is just soft.
• Serve with whipped or ice cream, if desired.

Recipe adapted from Donna Hay, No Time to Cook and Martha Stewart, The New Classics

Roasted Brussels Sprouts

We've been roasting vegetables like crazy lately and roasted brussels sprouts are one of our new favourite side dishes. At the grocery store, T bought enough to feed an army, and they were gone within a week. Not a bad thing though because they're ridiculously healthy -- they have the same chemicals as broccoli which are believed to have potent anti-cancer properties. But you know what? We just think they taste good! 

Roasted Brussels Sprouts

Serves 2

Ingredients

• 18-20 brussels sprouts, washed and cut lengthwise
• scant 1/4 cup olive oil
• kosher salt and pepper

Directions

• Preheat oven to 400 degrees
• In a bowl, toss cut brussels sprouts with olive oil and season with salt and pepper
• Pour coated brussel sprouts onto a baking sheet and bake for 25-30 minutes until sprouts are soft and starting to turn brown
• Serve immediately

Turkey Chili Soup

Chili always reminds me of skating competitions. When I used to be a figure skater, I swear, chili followed me. It was in the judges' room, available for the competitors, and even what my mom considered to be an easy weeknight meal. I actually hated it; specifically the kidney beans. So I have to laugh at myself that not only did I make this chili, I really liked it. And the kidney beans? They weren't even in the recipe -- I just added them! 

This is one hearty bowl of goodness and since there's meat in it, it's very filling. Because this is a "soup," it's more liquid-y than a regular chili, but in terms of flavour, very similar. Just a nice new spin on a old classic.

Turkey Chili Soup

Serves 4

Printable Recipe

Ingredients

• 2 tbsp olive oil
• 1 lb ground turkey
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 1 red bell pepper, cored, seeded and finely chopped
• 3 cloves garlic, minced
• 2/3 can of red kidney beans
• 3 tbsp tomato paste
• 1 28 oz can diced tomatoes
• 3 cups chicken stock
• 1/8 tsp ground cilantro
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1 tsp mild chili powder (more, if you like it hot)
• salt and pepper
• sour cream to serve

Directions

• Heat the oil in a large saucepan over medium-high heat. Add the turkey, season with salt and pepper and cook until no longer pink. 
• Reduce heat to medium and add onion, celery, red bell pepper and garlic. Cover and continue cooking for 5 minutes, stirring occasionally until the onion is soft.
• Add the kidney beans, tomato paste, diced tomatoes and the stock and mix to combine. Stir in the cilantro, cumin, oregano, chili powder and salt and pepper to taste.
• Bring to just a boil, reduce the heat to low, cover and simmer for 30-40 minutes until all the vegetables are very tender. 
• Ladle the soup into bowls and serve with a spoonful of sour cream.

Recipe adapted from Easy Soups

Salted Caramel Bars and a Lesson About Making Caramel

Sometimes I just jump into a recipe without thinking. You'd think I'd learn by now, but apparently I haven't. Making caramel though was a bit of a wake up call. 

Now, I will say up front, I don't believe making caramel is hard. I think, with the right information (which clearly I didn't have), that even a novice can make this. 

That being said, I'm still not exactly sure why I thought making caramel would just be throwing some stuff in a pot and boiling it until I thought it was done. I mean, there is a candy thermometer for a reason! It's clearly much more scientific and tempermental than I thought.

The caramel in these bars was supposed to be soft and chewy. Mine could have cracked your tooth. See the jagged edges of the crust? That's because I had to take a giant knife pointing directly down into the bars to crack them apart because they wouldn't cut. 

Now that I have lived and learned -- and now researched -- I have a few important tips that I think will help your caramel making journey be much more successful than mine.

1. You need a candy thermometer. This will help you identify the exact right stage to remove your caramel from the heat to get the desired consistency.
2. You should insert the candy thermometer into your pot at the beginning of the cooking process so you can see it climb (not after when you've already passed the point of no return).
3. Slowly, slowly, slowly bring it to a slow boil.
4. Once the sugar has dissolved, stop stirring.
5. Monitor the candy thermometer very closely. Caramel will get hot quickly so it doesn't take long to get to the stage (soft, hard, hard crack) you want, so don't go anywhere!

Whew, I feel better. Now, go and make these delicious bars (carefully!)!


Salted Caramel Bars
Printable Recipe
Serves 9-12


Ingredients


Shortbread:

• 10 tbsp unsalted butter, melted 
• 1/2 cup sugar
• 1/2 tsp salt
• 1 egg yolk, whisked
• 1 2/3 cups all purpose flour

Caramel Topping:

• 1 cup unsalted butter
• 1 cup light brown sugar
• 3/4 cup light corn syrup
• 2 tsp sea salt
• 4 tbsp sugar
• 4 tbsp heavy cream
• 1 12 tsp vanilla extract

Plus a few pinches of sea salt flakes for sprinkling

Directions

• Preheat oven to 350 degrees and line a 9x9 pan with parchment paper with the edges hanging over the side (this will allow you to lift it up to remove and cut nicer bars)
• In a large bowl, combine the melted butter, sugar and salt with a fork. Add the yolk and combine. Add the flour and combine until the dough is flakey. Pour dough into lined pan and press down making it level. Refrigerate for 30 minutes. Once chilled, bake for 25-27 minutes until lightly browned.
• Once baked, set aside to cool.
• Meanwhile in a pot, combine the topping ingredients: butter, brown sugar, corn syrup, salt, sugar and cream. Insert candy thermometer into pot (it should have a ball or clip so it doesn't slip in). Slowly bring to a boil and make sure all sugar is dissolved. Stir for about 5 minutes until it is thick and bubbly. Once the thermometer reads 230 degrees, remove from heat and stir in vanilla extract. Pour on top of shortbread.
• Refrigerate for 2-4 hours. Then sprinkle with sea salt flakes.

Recipe from What's Gaby Cooking

Chicken Stuffed with Roasted Red Pepper and Basil

Oh my. This chicken was a winner. I made this for our guests on New Year's Eve and it was a hit. 


The chicken was tender (I may have pounded out my frustrations of 2010 on it), the red peppers, basil and asiago were a perfect combination and the sauce, oh, the sauce, was amazing and really, the icing on the cake.


When we're having company over, I really love a make-ahead dish so I can spend time with them when they come over and I am not relegated to kitchen. This one I could do 85% in advance (i.e. stuffing the chicken), but I did have to be a little more attentive while cooking it as it's cooked on the stovetop. Next time, I probably wouldn't have had a salad course (which I couldn't enjoy as I was monitoring the chicken), and just do a traditional appetizer people can enjoy until dinner is served. 

Chicken Stuffed with Roasted Red Pepper and Basil
Serves 6
Printable Recipe

Ingredients

• 6 boneless, skinless chicken breasts
• 2 medium red peppers, roasted and skins removed, cut into thirds
• 20-24 fresh medium-large basil leaves
• 1 cup asiago cheese, shredded
• 1/2 tsp salt and pepper
• 2 tbsp olive oil
• 1 onion, diced
• 1/2 cup white wine OR 1/2 cup chicken stock
• 1 1/2 cups whipping cream

Directions

• Cut chicken breasts in half lengthwise, being sure to leave a hinge. Pound to flatten slightly. 
• Open and sprinkle each breast with salt and pepper. Inside, evenly divide the red peppers, basil and shredded cheese. Fold breasts over using toothpicks to close them.
• In a large skillet, heat half the oil and cook chicken for seven minutes on each side until no longer pink. Remove to plate and set aside.
• In the same skillet, add remaining oil to pan, add onions and cook. Stir in wine for three minutes. Add the cream, salt and pepper. Simmer for five minutes until thickened.
• Return chicken to pan and cook for five more minutes until heated through.
• Serve breasts and top with wine sauce. Garnish with parsley if desired. 

Chocolate Cappuccino Cheesecake

There are two rules I have about cheesecake: 

1. You need to have at least 10 hungry adults to make making this worthwhile.
2. You should always make a cheesecake that has a topping to hide any unsightly cracks and, more importantly, to help you not care about any unsightly cracks.

For us, we were hosting Christmas Eve (11 adults, check). And this cheesecake was covered with a thick layer of whipped cream (check). And, on another plus side, cheesecakes need a lot of time to chill (usually overnight), so a make-ahead dessert was a bonus.

Made in a springform pan, this one is visually impressive too with the three layers, but it's super rich and decadent so don't cut those pieces too big! 

Chocolate Cappuccino Cheesecake

Serves 12-14

Printable Recipe

Ingredients

Crust Layer

• 2 cups chocolate cookie crumbs
• 1/2 cup butter, melted
• 4 tbsp white sugar
• 1/2 tsp ground cinnamon

Cream Cheese Layer

• 3 (8 oz) packages cream cheese, softened
• 1 cup white sugar
• 3 eggs, room temp
• 8 (1 oz) squares semisweet chocolate
• 2 tbsp whipping cream, room temp
• 1 cup sour cream, room temp
• 1/2 tsp salt
• 2 tsps instant coffee granules dissolved into 1/4 hot water
• 1/4 cup coffee flavoured liqueur 
• 2 tsp vanilla extract

Top Layer

• 1 cup heavy whipping cream
• 2 tbsp confectioners' sugar
• 2 tbsp coffee flavoured liqueur

Directions

• Preheat oven to 350 degrees. Butter one 9 or 10" springform pan.
• Combine the cookie crumbs, melted butter, white sugar and cinnamon. Mix well and press mixture into springform pan. Set aside.
• In a medium bowl, beat softened cream cheese until smooth. Gradually add 1 cup white sugar, mixing until blended. Add eggs, one at a time, and beat on low speed until very smooth.
• Melt the 8 ounces of semisweet chocolate with two tablespoons of whipping cream in a pan or bowl over boiling water, stir until smooth.
• Add the chocolate mixture to the cream cheese mixture and blend well. Stir in sour cream, salt, coffee, coffee liqueur and vanilla and beat until smooth. Pour into prepared pan over crust.
• Bake in the centre of the oven for 45-50 minutes. Turn off oven and leave cake in oven with the door ajar for another 45 minutes.
• Chill cake for at least 12 hours.
• Combine whipping cream, confectioners' sugar and coffee liqueur and beat until soft peaks form. Spread whipping cream layer over top of cheesecake prior to serving.
• Garnish with chocolate shavings if desired.

Recipe adapted from http://allrecipes.com/Recipe/Chocolate-Cappuccino-Cheesecake/Detail.aspx