Nutella Cupcakes

I was suppose to make the Hazelnut Panna Cotta, but I didn't want a complicated recipe after making Triple Chocolate Brownies. I remembered a Nutella Cupcake recipe I read about a few months ago so I tried it today. It was good, but I found it a bit heavy for a cupcake. I think this is more of a muffin. I'll probably tweak this recipe the next time I make it.

10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all-purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

1. Preheat oven to 325F.
2. Line 12 muffin tins with paper liners.
3. Cream together butter and sugar until light, 2 minutes.
4. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
5. Using an ice cream scoop, fill each muffin liner with batter.
6. They should be 3/4 full, if you're not using a scoop.
7. Top each cake with 1 1/2 tsp Nutella.
8. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
9. Bake for 20 minutes.
10. Remove to a wire rack to cool completely.

Makes 12.

Pasta With Sardines, Bread Crumbs and Capers

A few years ago, a co-worker introduced us to a very simple dish of pasta and a can of Spanish sardines, which was so good. In this recipe, Mark Bittman ups the ante by adding capers.

Recipe and photo from New York Times

Time: 30 minutes

Salt

1/4 cup extra virgin olive oil

1/2 cup bread crumbs, ideally made from stale bread

1 onion, chopped

Freshly ground black pepper

1 pound long pasta, like perciatelli

1 teaspoon grated lemon zest

2 tablespoons drained capers

2 cans sardines packed in extra virgin olive oil (about 1/2 pound)

1/2 cup chopped fresh parsley, plus more for garnish.

1. Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it’s hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

2. Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.

3. Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

Yield: 4 to 6 servings.

Asian Grilled Pork Tenderloin

My husband loved this dish, which I got from Choice Menus: Cooking for One or Two. I used thin slices of pork tenderloin. As usual, a bit of sesame oil makes a big difference.

Sesame oil and soy sauce add a touch of the Orient to pork tenderloin.

4 slices pork tenderloin (200g)
2 tsp sesame oil
2 tsp fresh lime juice
1 tsp salt-reduced light soy sauce
Freshly ground pepper

In a non-stick skillet, heat oil on medium-high. Saute meat on each side for 2 minutes or until golden brown and still slightly pink inside. Add lime juice and soy sauce and sprinkle with pepper. Serve immediately.

Oven Ratatouille

Ratatouille is one of my husband's favourite dishes. Here's Molly Katzen's version.

In this (my favorite) version, everything gets roasted at a high temperature and then combined in the end. The flavors become very deep.

Yield:
4 - 6 Servings

Ingredients

• 3 to 4 tablespoons extra virgin olive oil
• 1 large globe eggplant (about 1 pound), cut into ¾-inch cubes (peeling unnecessary if the skin is tight and smooth)
• 2 pounds ripe plum tomatoes, cored
• 6 medium-sized garlic cloves, unpeeled
• 2 large bell peppers (red, yellow, or orange)
• 2 cups coarsely chopped onion
• 1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes
• 1½ teaspoons dried basil
• 1 teaspoon dried marjoram or oregano
• ½ teaspoon each crumbled dried thyme and rosemary
• Salt and freshly ground black pepper, to taste

OPTIONAL TOPPINGS:

• Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
• Pitted chopped olives

Directions

1). Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat the oven to 425°F. Line 1 small and 2 large baking trays with foil, and coast the foil generously with the olive oil.

2). Place the eggplant on one of the large trays, and toss to coat with oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil. Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.

3). Place the whole bell peppers on the small tray.

4). Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.

5). Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.

6). Place the onion-zucchini tray on the middle shelf next to the one with the eggplant, and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. If so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.

7). Transfer the eggplant, onion, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic clovers from their skins, mash with a fork, and add to the eggplant mixture.

8). Toss until well combined. Season to taste with salt and freshly ground black pepper. Serve warm, at room temperature, or chilled – plain or topped with a sprinkling of freshly chopped herbs and/or olives.

Notes

NOTES: Dried herbs added during the roasting process infuse the vegetables with even deeper flavor. Optional fresh herbs sprinkled on at serving time add another savory layer.

Serve plain or on a bed of polenta and topped with a grilled “veggie” sausage and/or a freshly poached egg.

Smokey Quinoa Chili

While looking for Molly Katzen's brussel sprouts recipe, I stumbled upon this blog called Crabby Cook, and he had this quinoa recipe. I tried this with some ground pork. My son said it was a perfect combination, and I was surprised my husband loved it as he's not really a fan of quinoa.

Smokey Quinoa Chili

from Peggy Lampman, AnnArbor.com adjusted by Crabby & SSSal

2 TBSP olive oil

1 yellow onion, diced

2 teaspoons minced garlic, about 3 cloves

2 celery stalks, diced

1 jalapeno pepper, seeded and diced or 1 teaspoon dried red pepper flakes

1 TBSP chili powder, smoked if available

1 teaspoon cumin

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can pinto or black beans, rinsed and drained

1 15-ounce can cannellini beans, rinsed and drained

1 28-ounce can crushed tomatoes

1/2 cup quinoa, (red, black or white) rinsed and drained

2 cups vegetable, beef or chicken stock (have more available to thin the chili if necessary)

1 1/2 cups frozen corn kernels

Sour cream, avocado slices and lime wedges for garnish

Heat the oil in a large heavy-duty pot or dutch oven over medium-high heat. Saute the onions, garlic, jalapeno, celery, chili powder, cumin and a pinch of salt for 7-8 minutes or until the vegetables are limp and slightly browned.

Add all the beans, tomatoes, stock and quinoa; bring to a boil. Stir.

Reduce heat to medium-low and simmer, stirring occasionally, for 35-45 minutes. Have additional stock available if the chili becomes too thick.

Stir in the corn and simmer until heated.

Serve with sour cream, avocado slices and lime wedge garnish.

Crispy-Edged Roasted Brussels Sprouts

I like brussel sprouts, but I haven't been successful at cooking them right. I hope I'll do better with this recipe from The Vegetable Dishes I Can't Live Without by Mollie Katzen.

If you think you dislike Brussels sprouts, think again. Or don't think at all — just go get some and roast and eat them. By then, everything will likely have changed. Pleasantly crusty on the outside and soft and savory on the inside, roasted Brussels sprouts are a revelation. Added bonus: The outer leaves that invariably fall off during the baking process will crispen into little "chips."

NOTE: These will keep for up to 5 days in a tightly covered container in the refrigerator.

1 tablespoon extra-virgin olive oil (possibly more)

4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if small)

Salt

1) Preheat the oven to 425 degrees F. Line a baking tray with foil and coat it with oil.

2) Place the Brussels sprouts cut-side down on the prepared tray, moving them around so that all the cut surfaces touch some of the oil.

3) Place the tray in the center of the oven for 10 minutes. At this point, shake the tray and/or use tongs to redistribute the sprouts so that more surfaces can come into contact with the hot oil.

4) Roast for another 5 minutes, or until a taste test tells you the sprouts are done to your liking. (They will cook a little further from their own heat after they come out of the oven.)

5) Remove the tray from the oven and let the sprouts cool for about 10 minutes on the baking tray. You can salt them lightly during this time, if you wish. Serve hot, warm, or at room temperature.

Yield: 4 servings

Gingered Asparagus

Here's another recipe from Molly Katzen.


3/4 cup unseasoned rice vinegar or cider vinegar
1 1/2 tablespoons minced fresh ginger
2 tablespoons sugar or honey
1 pound fresh asparagus, tough ends trimmed
1 medium clove garlic, minced
2 tablespoons Chinese sesame oil
3 tablespoons canola or peanut oil
1/2 teaspoon salt
1 teaspoon soy sauce

1. Combine vinegar and ginger in a small saucepan and bring to a boil. Cook uncovered over medium heat for 10 to 15 minutes, or until the vinegar is about reduced by about half. Remove from heat and stir in sugar or honey. Set aside.
2. Steam the asparagus until just tender. Refresh under cold running water immediately and drain well, then dry thoroughly with paper towels.
3. Combine the garlic, oils, salt, and soy sauce in a small bowl. Arrange the asparagus on a platter, and drizzle this mixture all over it. Cover tightly and refrigerate.
4. Shortly before serving, spoon the vinegar mixture over the asparagus, distributing it as evenly as possible. (Definitely include all those little bits of ginger!) Serve chilled or at room temperature.
   

Molten Chocolate Cake

Here's another chocolate recipe from Michael Smith.

This recipe is my all-time favourite way to show off the star ingredient: chocolate. It's an incredible little cake with deep rich flavour and a warm gooey center. What could be better? Timing Hints: The batter can be made several days in advance and refrigerated. Makes 6 to 8 cakes

• 8 ounces top-quality bittersweet or semi-sweet chocolate
• 6 tablespoons butter
• 1/4 cup cocoa
• 4 egg whites
• 4 tablespoons brown sugar

1. Preheat the oven to 400 degrees. Butter and sugar 8 individual muffin cups or ramekins.
2. Melt the chocolate and butter together in the top of a double boiler or in a microwave, stirring frequently until smooth. Remove from the heat and sift in the cocoa, whisk until smooth.
3. Meanwhile beat the egg whites in a stand mixer or by hand until they form soft peaks, add the sugar and beat a few moments more.
4. Fold one third of the egg whites into the chocolate with a rubber spatula, thoroughly incorporating. Gently fold in the rest. You may make the batter to this point and refrigerate it for several days.
5. Fill the cups about two thirds full. Bake until they have risen and cracked on top but are still a bit runny in the center, about 7 or 8 minutes. They’ll take a moment longer if you made the batter in advanced and refrigerated it.
6. Let the cakes sit for a few minutes then turn them out and serve immediately with lots of whipped cream.

Triple Chocolate Brownies

My husband loved these brownies when I made them today.

This is a rich, decadent, chewy chocolate treat. Moist and fudgy, who wouldn’t want one of these decadent brownies to end their meal? For a sophisticated flavour boost, add the zest of several oranges into the batter.Makes 12 large brownies or 16-24 small ones.

Photo and recipe from Michael Smith

• 250 g (8 oz) of dark chocolate
• 2 sticks (250 mL/1 cup) of butter
• 500 mL (1 cup) of all–purpose flour
• 250 mL (1/2 cup) of cocoa powder
• 5 mL (1 tsp) of baking powder
• a pinch of salt
• 4 eggs
• 500 mL (2 cups) of brown sugar
• 15 mL (1 tbsp) of pure vanilla extract
• 250 mL (1 cup) of chocolate chips

1. To protect the chocolate from direct heat, melt it and the butter in a heat-proof bowl set over a small pot of simmering water, stirring constantly. When the chocolate and butter have melted, whisk until smooth.
2. While the chocolate mixture cools slightly, whisk together the flour, cocoa powder, baking powder and salt. Add the eggs, sugar and vanilla to the chocolate and mix thoroughly. Stir in the flour mixture and chocolate chips until incorporated.
3. Pour batter into a lightly oiled and floured 3.5 L (9 x 13 in.) pan. Bake for exactly 25 minutes at 350F.

Panna Cotta

I don't remember where I first tried panna cotta, but I've always liked it. Here's Michael Smith's version.

I don’t have a pastry chef on staff at my house so I’m always on the lookout for an easy-to-make dessert like panna cotta. This Italian treat is smooth and light and can be flavoured with any herb, spice or liqueur. It’s so simple to make that it will quickly become part of your repertoire.

Four cups of milk
A cup of any sugar
Two packages of gelatin
Two spoonfuls of pure vanilla extract
A spoonful of your favourite spice or herb or a splash of your favourite liqueur

Pour almost all of the milk into a small saucepot and gently warm over a medium heat. Stir in the sugar, vanilla and any optional flavours. Continue heating until the mixture just begins to simmer.

Meanwhile, sprinkle the gelatin powder over the remaining milk. Let it rest for a minute or two as it begins to rehydrate and absorb moisture. Pour in the hot milk and stir until completely dissolved.

Divide the mixture evenly between six small dessert moulds. Refrigerate until firm, at least two hours or overnight. To release the panna cotta from the molds, gently loosen the edges, cover with a small plate then flip over.

Milk Chocolate Hazelnut Panna Cotta

This recipe is taken from Karen DeMasco’s cookbook, “The Craft of Baking", which I was planning to buy for my sister-in-law for Christmas. I ended up buying her a cookbook on macaron. My husband and son love Nutella, so I should try this recipe soon.

1 1/8 teaspoon powdered gelatin
2 ounces bittersweet chocolate, finely chopped
1 cup Nutella
1/2 teaspoon kosher salt
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1 cup whole milk
1/4 cup chopped, toasted hazelnuts, for serving (optional).

Photo and recipe from The New York Times

1. In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.

2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.

3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

4. Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

Yield: 6 servings.

Twenty-Fruit Fruit Salad

Makes enough for a crowd, or for several days of snacking.

orange, skinned and segmented
grapefruit, skinned and segmented
cantaloupe, skinned
watermelon, skinned
honeydew, skinned
apples, diced
peaches, diced
pears, diced
plums, diced
apricots, diced
red grapes
green grapes
black grapes
strawberries
raspberries
blueberries
mangoes, skinned and diced
pineapple, skinned and diced
kiwis, skinned and diced
papaya, skinned and diced
zest and juice of 2 limes
a spoonful or two of honey

Prepare all the fruit you can find, removing any unnecessary skin or seeds. Make sure all the fruits is in bite-sized chunks and toss together with the lime zest and juice and honey. You may serve this salad immediately but if you refrigerate it for a few hours, it will become even juicier and delicious. This will keep in the fridge for 2-3 days.

Salad Dressing - Master Recipe

1 cup extra virgin olive oil
1/2 cup of any vinegar, lemon or lime juice
1/2 cup honey, maple syrup or jelly
1 heaping tablespoon Dijon mustard
1 heaping tablespoon fresh herb or spice (optional)
a sprinkle or two of sea salt and freshly ground pepper

Pour everything into a Mason jar and shake vigorously until combined. This will stay fresh in the refrigerator for several weeks. Makes about 2 cups.

Roasted Potato Bacon Salad

One of the best ways to add flavour to any ingredient is to roast it, especially the humble potato. That simple twist elevates this classic salad into something memorable. Add in the sharp flavours of capers, mustard and vinegar, and you'll have a new family classic. Serves 4.

4 or 5 thick slices of bacon
20 or so baby red potatoes or any other type of potato
salt and pepper
Parsley
Pickles, diced small or capers
1 tablespoon grainy mustard
1 tablespoon mayonnaise
Red wine vinegar

Stack the bacon slices on top of each other, then cut them into thin pieces. Toss them into a large saute pan, add a splash of water and begin heating the works over medium-high heat. (By adding water to the raw bacon, you're less likely to burn it as it gradually releases its fat and browns evenly. When the water evaporates and the bacon begins to brown, turn the heat down a notch and continue cooking until it's all nice and crisp.) Strain and reserve the fat. Set aside the bacon.

Meanwhile, preheat your oven to 400F. Cut the baby potatoes in half. Toss them with the bacon fat and salt and pepper and roast until they're golden brown, about 40 minutes. Cool to room temperature.

Toss the potatoes with the bacon pieces, parsley, pickles, mustard, mayonnaise and vinegar then serve right away or save for later. This salad is great when it's made the night before a party.

Asian Cucumber Mint Salad

This is a salad of contrast and balance. The sweetness of the cucumbers is sharpened by the sourness of the spicy dressing, which in turn is cooled by the refreshing mint.

1 large cucumber, sliced as thinly as possible
1 red onion, thinly sliced
1 carrot, grated
a handful of mint leaves
zest and juice of 1 lemon
1 tablespoon of olive oil
1 tablespoon of honey
1 teaspoon of soy sauce
1/2 teaspoon or sriracha or your favourite hot sauce

In a large salad bowl, toss together the cucumber, onion, carrot, mint, lemon zest and juice, olive oil, honey, soy sauce and hot sauce until well combined. Serve immediately or let it rest for a few hours. The texture will change as the acidic lemon juice and honey in the dressing draw moisture out of the cucumber. The salad will get a bit watery and soften. That's okay; it still tastes great. Just toss again before serving.

Farfalle with Roasted Tomato Garlic Sauce

You haven't lived until you've roasted tomatoes with onions and garlic and tossed them with pasta! Roasting reveals a deep, satisfying flavour hidden in tomatoes. This will become one of your favourite ways to dress up pasta. My family loves the simple rustic flavours of this dish, and I'm sure yours will too. Serves 4.

Preheat your oven to 375F (190C).

Toss a dozen or so halved lengthwise plum tomatoes, 2 diced onions, 1 head of whole and peeled garlic cloves, and a generous splash of olive oil together. Season the works with salt and pepper, and then toss everything into a 9x13-inch baking dish.

Roast until the tomatoes shrivel and begin to brown a bit, about 1 hour or so. As they roast, their flavours will concentrate and caramelize. The heat will also break them down a bit so they'll form into a loos sauce when they're tossed with pasta.

When the tomatoes are done roasting, discard any onion slices that may have blacked a bit - a small price to pay for the rich flavours of roasted tomato!

Cook one lb (454g) of farfalle in lots of boiling salted water. Toss the hot pasta with the hot sauce and enjoy the tasty, roasted tomatoes and mellow, whole garlic cloves.

Penne with Red Pepper Sauce and Spinach

Tomatoes aren't the only sweet red fruit that makes great pasta sauce. Red bell peppers are excellent too, especially paired with the faint licorice flavour of fennel seeds. Serves 4.

Preheat oven to 350F (180C).

Toss 4 chopped red bell peppers, 2 roughly chopped large onions, 1 whole head of peeled garlic cloves, 1/4 cup of olive oil, 2 tablespoons of fennel seeds, and salt and pepper together in a large bowl until thoroughly coated. Pour into a 9x13-inch baking pan. Roast until peppers are softened and caramelized, about 1 hour.

Transfer the roasted vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along. Alternatively, put into a food processor or blender and puree until smooth. Taste and add more salt and pepper to taste.

Just prior to serving, reheat the sauce in a large pot. Add in chopped fresh oregano or thyme.

Cook one lb (454g) of penne in lots of boiling salted water. Toss the hot pasta with the reheated red pepper sauce and a few handfuls of baby spinach and serve immediately.

Penne with Tomato Bacon Sauce

This is the pasta sauce I crave more than any other. It's easy to make and perfect when there's a finicky eater at the table because the bacon is irresistible. You can combine the simple flavours of a great tomato sauce with a crowd-pleasing bacon, and you're guaranteed a winner. Serves 4.

Toss 8 slices of chopped bacon into a large saucepan over medium-high heat. Add a splash of water. Cooking until the water evaporates and the bacon begins to brown. Continue stirring, lowering the heat a notch, until the bacon is crispy and brown. Drain away most (or some) of its fat, leaving enough behind to saute the vegetables.

Add 1 finely chopped onion and 8 cloves thinly sliced garlic and cook until they softens and begin to caramelize. Pour in one 28-0z (796 mL) can of crushed tomatoes, rinsing out the can with a splash of water and adding that too. Sprinkle in 1 tablespoon of fresh thyme, rosemary or oregano and season with salt and pepper. Simmer for 20 minutes or so.

Cook one lb (454g) penne in lots of boiling salted water. Toss with the sauce and enjoy!

Toasted Quinoa Pilaf

Quinoa is one of the healthiest foods on the planet - it's packed with vitamins, minerals and protein. It's actually a seed, but it's cooked like a grain. The rich nutty taste is perfect in a pilaf, but it's just as good stirred in any salad. Because of its flavour, ease of cooking and high nutritional value, quinoa is one of the most common foods on my table. Serves 4.

Put 2 tablespoons of olive oil into a small saucepan with a tight-fitting lid over medium-high heat. Add 1 small minced onion and 2 cloves minced garlic and saute for a few minutes until they just begin to turn golden brown.

Add 1 cup (250 mL) rinsed and drained quinoa and continue cooking for a few minutes longer, stirring constantly, until quinoa is golden brown and toasted, about 5 minutes. This will add lots of aromatic flavour to the dish.

Pour in 2 cups (500 mL) of chicken broth or water, season with salt and pepper and bring to a simmer. Cover and cook until the liquid has been absorbed and the quinoa has unfurled and is tender, about 15 minutes. Let stand for about 5 minutes or so before serving.

Notes: Quinoa seeds grow with a naturally bitter coating that is easily rinsed off. Pour the quinoa into a fine mesh strainer and run lots of cold water over it before cooking.

Sweet Potato Chickpea Curry

This is one of our all-time favourite dishes, a brightly flavoured bowl of half stew, half soup and all flavour. Its spicy aromas are so tasty and addictive that you'll never notice it doesn't include meat. This dish is at its best when it's served over rice. Serves 6-8.

a splash of vegetable oil
1 large onion, diced
3 or 4 cloves garlic, chopped
a small knob of frozen ginger
1 teaspoon (5mL) of Thai curry paste
2 sweet potatoes, peeled and cubed
one 19 oz (540mL) can of chickpeas
one 14 oz (398 mL) can of coconut milk
1 cup (25o mL) of orange juice
1/2 cup (125 mL) of peanut butter or any other nut butter
a sprinkle or two of sea salt
1 cup (250 mL) or so of frozen green peas
several handfuls of baby spinach
a bunch of chopped cilantro

• Add a splash or two of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and saute them until they're lightly browned, about 5 minutes or so.
• Grate the frozen ginger into the pan and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another few minutes.
• Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and slat. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro. Serve over rice.

There are three basic types of Thai curry paste, each with its own distinctive flavour. Yellow is the mildest, red is a bit spicier and green is the spiciest. This dish cooks very well in your slow cooker. You may use any type of hard winter squash instead of sweet potatoes, like butternut an acorn.

Whitefish Provencale

From Michael Smith's The Best of Chef at Home. The book is due back at the library, but I haven't tried the recipes I marked!

When a local fisherman shows up at my door with a fresh halibut, this is the gold standard recipe I reach for. It's my favourite way to add lots of simple, bright Mediterranean flavour to the firm, meaty whitefish. This dish is spectacular enough for a simple occasion but easy enough for a quick weeknight dinner.

a splash of olive oil
4 fresh halibut or other whitefish fillets, 5-6 oz (150-175g) each
a sprinkle or two of sea salt and freshly ground pepper
4 large ripe local tomatoes or one 28-oz (796ml) can of whole tomatoes
1 large onion, minced
4 large cloves of garlic, minced
1/2 cup (125ml) of capers, drained
1/2 cup (125 ml) of pitted kalamata olives
1/2 cup (125 ml) of pitted green olives
2 tablespoons (30 mL) of balsamic vinegar
1 tablespoon (15 mL) of minced fresh oregano or 1 tsp (5mL) of dried

Preheat a large, heavy skillet over medium-high heat. Add a splash of olive oil, enough to cover the bottom of the pan with a thin film.
Pat the halibut fillets dry with a piece of paper towel and then lightly season them with salt and pepper.
Carefully place the fillets in the hot oil and sear on both sides, patiently browning them until the are golden brown and beautiful. They don't have to cook all the way through at this point.
Remove the fillets from the pan and add the tomatoes, onion, garlic, capers, olives, vinegar and oregano. Bring the mixture to a vigorous simmer, then return the halibut to the pan and lower the heat a bit. Nestle the fillets into the tomato mixture and continue cooking until they are cooked through, just a few minutes longer. Serve the halibut with several generous spoonfuls of the tomato mixture.

Freestyle variation: This method is excellent for any whitefish: halibut, hake, haddock, sole, cod, flounder or tilapia. Try adding a few large spoonfuls of pesto instead of oregano. You can easily substitute the zest and juice of a lemon for the balsamic vinegar. Sometimes I like to add a head of chopped fennel to this dish.

Bell Pepper Festival

This is the first recipe I tried from Molly Katzen's "Vegetable Dishes I Can't Live Without". I've been mixing this with rice and my husband loves it.

Pile this colorful combination of soft sweet onions and crisp, bright barely cooked peppers on top of (or in the case of rice or pasta, mixed in with) anything you want to spruce up: grilled tofu or fish, an open-faced cheese sandwich, an omelet, pasta, rice - really anything.

Place a large, wide, shallow skillet over medium heat. After about a minute, add 2 tablespoons olive oil and swirl to coat the pan.

Turn the heat to high and add 1 cup thinly sliced onion. Cook it quickly until it wilts and becomes translucent. This will take only about 3-5 minutes.

When the onion becomes very soft, add 4 medium thinly sliced bell peppers (about 1-1/2 lbs of assorted bright colours), salt and 1-1/2 teaspoons minced or crushed garlic. After about a minute over strong heat, turn the heat down to medium, and continue to cook and stir (tongs work best!) for only about 5 minutes longer. The peppers should be barely cooked. Serve hot, warm or at room temperature in any context.

This dish will keep for up to a week if stored in a tightly covered container in the refrigerator. You can use it incrementally as desired.