A one pan 30 minute meal - Perogies in Tomato sauce with Sausage (optional) and Peppers

Something quick and easy tonight.  This dish is 1/2 hour from preparation to the table.  I have everything I need for tonight's dinner, no shopping required today.
This one pan wonder is a fast, easy and hearty dinner. I once went to a restaurant which served a similar dish.  I enjoyed it and though "I can make that" and have been doing so for more than ten years.  I put sausage in but it is very tasty without it.  I also use a seasoned tomatoes in a can - saves time.  Buy which ever one suits your taste.


Yesterday's event was lovely.

I took pictures of the table which I am posting today. (below today's recipe).  I made everything except the birthday cake.  I have not mastered the art of cake decorating.  It is something I have always wanted to learn and plan to take a course one day.   The birthday girl's name was Lily, I found napkins with lilies and decorated the table with lilies and greens - "first you eat with your eyes".  I made "tent cards" and labeled each dish.  I thought it would be helpful with all of the allergies and sensitives and everyone really appreciated it.    There were a lot of pastries left, the most popular item on the table were the party sandwiches.   Our Social Action Committee which my client chairs is having a dinner to raise funds for the Women of Afghanistan charity.  This charity has no overhead.  100% of all donations go to Afghanistan to support a school where the girls go in the morning and the boys go in the afternoon.  We will freeze the leftover pastries and use them for the upcoming dinner.

Perogies in Tomato Sauce with Sausage and Peppers

Ingredients 

1 tablespoon olive oil
4 Italian sausages, hot or mild sliced in 1/4 inch rounds
1 onion diced
2 cloves garlic minced (mince while onions are softening)
1 sliced pepper - any colour - (slice while onions are softening)
1 can  540 ml seasoned tomatoes (Fire Roasted, Italian, Spicy Red Pepper or Garlic and Olive oil)
1 package Perogies - 907 grams -  (what ever flavour you like - we prefer the Chimo brand)

Instructions


In a skillet that has a cover, heat pan on high and add olive oil.  Add sausage and cook until browned.  Reduce heat to medium.  Add onions and cook until softened.   Add garlic and peppers and tomatoes.  Put perogies on top of the tomatoes bring to a boil.  Reduce heat to medium low, cover and let cook for about 15 minutes.  Stir, mixing perogies with the sauce and serve.

                                                     

 

Party Pictures

 

First you eat with your eyes - Building a fruit platter

I have been up since 6:30 preparing for the 85th birthday party I am catering today.
My client requested a lot of fruit.  When I was growing up we hired professional waitresses to serve at our larger parties.  I loved watching them and learning how to make fruit platters and how to garnish and present food so it looked as good as it tastes.  There used to be a cooking show with a wonderful woman named Biba.
I quote her in "First you eat with your eyes".
When you are entertaining and want to serve a fruit tray you want it to taste good as well as look good.
Make sure your fruit is ripe, buy melons ahead to insure they have time to ripen.  If strawberries don't smell like strawberries they won't taste like strawberries.
Don't be afraid to ask the people who work in the fruit department to help you.  "I need this for Sunday, which one do you recommend?"
Choose fruit that looks good, if possible what is in season and always what is on sale!
Taste grapes to make sure they are sweet.  If I can get them I will also use figs, persimmons, cherries and lichi.

Fruit Tray


Ingredients
1 Baby Watermelon
1 Pineapple (Twist the top and it will come off, then slice the bottom to make it flat so it will stand)
1 Cantaloupe
1 Honeydew
2 Mangoes
Red Grapes
Green Grapes
Raspberries
Strawberries
Blueberries

Instructions

Twist top off pineapple cut the bottom to make it flat and put on the middle of the tray.
Cut Watermelon in half and then into quarters.  Cut off rind and slice.  Place around the pineapplel   Cut pineapple in half and then in quarters.  Remove rind and core and slice, place each quarter on tray evenly spaced around the watermelon.                                                          
Cut melons in half, remove seeds.  Cut each half into quarters (and cut again into eighths if large)
Remove rind and cut into pieces.  Place on tray between the pineapple quarters.
Wash grapes and cut into palm sized bunches.
Place on tray between the watermelon and the other melons
Peel mango and slice around pit giving two "halfs".  Slice and place between melons.
Wash berries.  Place on tray as pictured.
                           

I am making making Mini Cheese Cakes which I am making for the first time.  I am going to top them with berries and glaze the berries with melted apricot jam.
These are incredibly easy and should look really pretty on the dessert buffet.  I love that the crust is a "Nilla" cookie.

When they come out of the oven I am going to pick up the breads I ordered to make "Party Sandwiches" for tomorrow.   These are little sandwiches, fingers and rounds filled with egg, tuna, salmon and cream cheese with smoked salmon.

I learned to make these for a bridal shower when I was 17 and have been making them for parties ever since.
They are like eating peanuts, one leads to the next!  I order the bread 24 hours ahead of time from the bakery at the supermarket - sandwich loaves sliced lengthwise.  I order 1/3 brown to white ratio.
My mother - who always thinks easier is better - taught me a trick to making the fillings.  Use your food processor, make the egg first, use a spatula to get  the egg out of the bowl and off the blade then make the tuna, do the same then make the salmon.  No need to wash the food processor in between fillings.  Saves time.

Lauren said that party sandwiches did not fit the aesthetic of my blog - Feeding your family well.  Possibly, but so many people have asked me how to make them I am still making them 40 years later - says something doesn't it.

Mini Berry Topped Cheesecakes

Ingredients:

18 vanilla wafers

2 packages (8 ounces each) cream cheese at room temperature

1/2 cup granulated sugar

1 teaspoon vanilla

2 eggs

1 cup blueberries

9 small strawberries                                                                                    

9 blackberries

9 raspberries

½ cup Apricot Jam

Instructions

Heat oven to 325°.

Line muffin tin with foil liners. Place a vanilla wafer in each liner.  In food processor with metal blade or in a bowl using beaters combine cream cheese, vanilla, and sugar; beat until well blended. Beat in eggs until blended. Pour cream cheese mixture over wafers, filling each liner about 2/3-full. Bake for 25 minutes.

When cooled.  Melt Apricot Jam in the microwave in a small bowl for about 40 seconds.

Wash and dry berries well.  Remove green stem from strawberries an cut in half.

Place one strawberry, one raspberry, one blackberry and three blueberries on each mini cheesecake.  Brush each cake with Apricot Jam making sure to cover all the berries.

Refrigerate for at least 3 hours before serving. 

 Party Sandwiches
This is the amounts for 200 sandwiches.  I consider 5 sandwiches per person.  Each loaf nets about 24 sandwiches.  There is a lot of waste.  You can make breadcrumbs but how many breadcrumbs but it is a lot of breadcrumbs.
You have to order the breads 24 hours in advance.  Any in store bakery in any supermarket can do this.  In my area Metro does the best breads.
They are best if left a day in the refrigerator before slicing and serving.

Ingredients 

5 loaves white sandwich bread sliced lengthwise
3 loaves whole wheat sandwich bread sliced lengthwise
1/2 cup softened butter


For Chopped Egg
12 peeled hard-boiled eggs
2/3 cup Hellmans Light Mayonnaise
1 tablespoon Dijon mustard


For Tuna
4 cans flaked white tuna drained
2/3 cup Hellmans Light Mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard


For Salmon
3 cans Sockeye Salmon drained
1/2 cup Hellmans Light Mayonnaise
1 tablespoon lemon juice

For Smoked Salmon and Cream cheese
6 slices smoked salmon (8 if small)
1 400 gram container Philadelphia light spreadable cream cheese



Instructions


Cut eggs in half and add to to food processor with metal blade.
Pulse a few times until eggs are course.  Add mayonnaise and Dijon and pulse several times until blended.
With a spatula scrape chopped egg into a container, scrape blade and bowl well.
Refrigerate until ready to use,
Add tuna, Dijon, mayonnaise and lemon juice to food processor.
Process until blended.
Scrape off processor and blade and put tuna into a container until ready to use.
Add Salmon, mayonnaise and lemon juice.  Process until blended.
Now you can wash your processor!

For egg, tuna and salmon
Lay two pieces of bread onto a cutting board, one on top of the other.
Using a serrated bread knife or a pizza cutter, remove all crusts.
Open the slices (like a book).  Spread each piece very lightly with butter then spread filling over one piece.  Put piece without filling on top of the piece with the filling.  Wrap well with plastic wrap.

 For Smoked Salmon and Cream Cheese

Lay out one piece of white bread and remove crusts.
Spread lightly with Cream Cheese
Put a piece of salmon at one end and roll the bread up
Wrap tightly with plastic wrap.

 

 To Cut

Cut in half, then cut each half in half, then cut each quarter in half.
Trim any ragged edges.

Chicken Stir Fry - be prepared!!

Naomi's request for this week.  I try to make      something every week that she doesn't moan about.  For Naomi the food has to smell good (she won't touch eggs or tuna because of the smell) look good and of course meet her restrictive and unusual taste requirements.
Naomi is a very healthy eater.  Her lunches often consist of sweet potato or chick peas done with tomato puree and curry (she makes this concoction herself).  She loves vegetables and will eat a whole bunch of broccoli at dinner if we let her - we have to stop her so we can all have some.  If Naomi likes something you don't want to get between her and the food.  If she doesn't like it she declares she is "not hungry" and eats little.
She is very specific about which vegetables she wants in her stir fry.  Please feel free to use what ever you like (or what you have in the fridge).  Naomi also likes brown rice with her stir fry.  Lauren and I prefer noodles so tonight I am going to make both - choose what you like.

The secret to cooking stir fry is not the type of pan you use - I use my regular non stick frying pan but if you have a wok, use it.  The secret is getting everything ready before you begin to cook.  The cooking goes very fast and requires constant stirring for even cooking.  If you have everything ready it is fast and easy to prepare.  Cut up the chicken and put it into the marinade.  Make your sauce.  Chop all your vegetables into bite size pieces.   You can do all of this ahead of time and leave it in the fridge until you are ready to cook.



Chicken Stir Fry


4 boneless skinless chicken breasts cut into bite size pieces
1 egg white
2 tablespoons soy sauce
1 tsp sesame oil
2 tablespoons corn starch.
2 tablespoons vegetable oil

Sauce
1/2 cup chicken stock
1 tsp sesame oil
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon balsamic vinegar
2 tablespoons sherry
1 tablespoon Chinese chili paste (or to taste)

Vegetables
2 tablespoons vegetable oil
1 onion chopped
2 cloves garlic, minced
2 tablespoons ginger, minced
1 bunch broccoli cut into florets
1 red pepper cut into 1 " pieces
2 cups mushrooms cut in half
1 can baby corn drained
1 can sliced water chestnuts drained
2 cups bean sprouts
2 teaspoons cornstarch mixed with 2 tablespoons water
1/2 cup toasted almonds

Instructions
Mix chicken with egg white, soy sauce, sesame oil and corn starch.  Heat frying pan on or wok on high  and add oil.
Mix Sauce ingredients in a small bowl and set aside
Add chicken and cook until no longer pink.
Remove chicken from pan, set aside in a bowl.
Heat pan or wok and add oil.  Add onion, garlic and ginger stirring constantly - do not let garlic brown.
Add broccoli, peppers and cook for two minutes stirring constantly. Add sauce and stir into vegetables  Add baby corn and water chestnuts and cook for another two minutes stirring constantly.  Stir in water and cornstarch mixture.
Add chicken and bean sprouts and stir until heated through.
Add toasted almonds on top before serving
Serve with rice and or Chinese egg noodles.

Freezing outside - Roasting in here - Roasted Chicken, Potatoes, Cauliflower and Broccoli

I am making what Naomi calls a "Roasted Dinner".  I have been busy acquiring all I need for Sunday's party and I am tired from running around.  I am opting for a fast easy but very delicious meal.
I ran across a chicken that was on sale and then reduced 30% so it is Roasted Chicken for dinner tonight.  I roast the chicken in the convection oven on a rack with the potatoes below.  If you don't have a convection oven just put the potatoes beside the chicken as I do when I make it on the barbeque.
If you don't have Sweet Smoked Paprika use regular Paprika.  I do strongly recommend using the Sweet Smoked Paprika as it gives the chicken a lovely smokey flavour.  You can buy it in most Supermarkets and at the Bulk Barn.
I am also roasting cauliflower (I finally found some at a reasonable price in the reduced section) and broccoli  because you have to have something green with your meals.
The meal takes about 10 minutes to prepare and cooks unattended.  It is a nice homely dinner to make for guests.  It is in the oven when they arrive (smells wonderful) and requires little fussing to serve.
Naomi is mad because I am not baking today, she always gets to eat the "ugly" ones when I am baking for a catering job.  Today I am taking the day off from baking.
Tomorrow she may get lucky!!

Roasted Chicken and Potatoes


Ingredients
1 4-5 Pound Chicken (Fryer)
1/4 cup olive oil
1 tsp Sweet Smoked Paprika
1 tsp Kosher Salt
1 tsp granulated Garlic
1 tsp sugar
4 potatoes

Instructions
Heat oven to 350 convection or 375 regular
Cut off wing tips and any excess skin and discard.  Wash chicken inside and out and pat dry.
In a small bowl, mix olive oil, paprika, salt, garlic and sugar.
Rub mixture all over the chicken lifting the skin on the breast and rubbing the spices into the breast meat.
Cut potatoes into 6 pieces (my family likes wedges)
Lay potatoes on parchment lined baking pan.  Place rack on pan and put chicken on the rack above the potatoes.
Cook for 1 1/2 hour
Let rest at least 10 minutes before cutting it up.
Remove wings, then legs, then thighs and carve the breast into slices

Roasted Cauliflower and Broccoli  
Ingredients                                                                                      
1 head broccoli
1 head cauliflower
2 tablespoons olive oil
1 teaspoon Kosher salt







Instructions
Remove stems from broccoli and cut into florets                                      
Remove core and any leaves from cauliflower and cut into florets
Place broccoli and cauliflower into a plastic bag with olive oil and salt and shake until lightly coated
Place on parchment lined baking pan
Bake at 350 for one hour.  You can bake it with the chicken just watch that it isn't getting too brown in the second half hour.  Cover with foil if it is browning before it softens.
I pull the parchment out from under the vegetables to serve.

Meat Ball Sandwich and Banana Crumb Muffins

Tonight it is just the two of us for dinner.  I have meatballs and sauce in the freezer which I packed away in a 2 sandwich portion.  When I made spaghetti and meatballs I make lots.  Meatball sandwiches are my favorite so when the girls (who do not eat beef) are away...  Not healthy but so delicious.

Last night I made the Southwest Chicken, Brown Rice and Bean casserole.  When I told Naomi I had made the casserole for dinner she said that she did not like it.  She told me she said she liked it the last time I made it as she did not want to hurt my feelings.  At dinner Naomi realized she did like it, took seconds and asked if there was any more later in the evening!! 

Lauren said she would write a comment on the blog "looks bad but tastes great".  Lauren checks my blog when she is working to see what she is going to get for dinner when she comes home!

I am baking Mini Banana Crumb Muffins.  I am making these for my catering job on Sunday.
My client said she would like something plain for those who are looking for a less rich dessert could I make a muffin.  As I tell my girls muffins are just little cakes.  They do not have less calories than other cake desserts.   Perception is everything so I know that people who want to watch their calories will take a little muffin instead of a cookie.

Making the muffins mini cuts the calories by cutting the potion size, otherwise you might as well eat a piece of cake.

These are really good muffins

Mini Banana Crumb Muffins  

Preheat oven to 375
Ingredients
Topping                                                                   
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/3 cup packed brown sugar

Muffins
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt



Directions
Line muffin tin with paper liners and spray with Pam (spraying the liners keeps the muffins from sticking to them)                                                      
In food processor mix together brown sugar, 2 tablespoons of flour, cinnamon and 1 tablespoon of butter until crumbly, put in a small bowl and set aside
In food processor, add sugar, egg, melted butter and banana and process until smooth.
Add flour, baking soda and baking powder and pulse just until blended (be careful not to over blend)
Fill muffin cups. Makes 36 mini muffins or 10 regular sized muffins.
Bake in for  13-15 minutes for mini muffins and 18 to 20 minutes for regular sized muffins, until a toothpick inserted into center of a muffin comes out clean.  Use a spoon to help remove the muffins from the pan.

 

                                                                   

Meatball Sandwich
for two sandwiches

2 large Italian buns
8 meatballs with 2 tablespoons of sauce
1 tablespoon olive oil
1/2 red pepper thinly sliced
10 mushrooms thinly sliced
hot pepper flakes and salt to taste
3 slices provolone cheese

Heat frying pan on medium and add olive oil.  When hot add mushrooms and peppers and cook until mushrooms are cooked and peppers are softened.  Season with hot pepper and salt to taste

Cut buns in half but do not cut right through (like a hot dog bun)    
Half each of the slices of cheese put one half on each side of the bun
Fill with half of the meatballs and 1 tablespoons sauce, half the pepper and mushroom mix and put the last half of cheese in the middle.
Wrap each sandwich in foil and bake ( I use the toaster oven) at 350 for about 15 minutes until the cheese has melted.