Monthly Archives: October 2008

Main Course, Recipe

Healthy Frittata

Leave a comment

Healthy Frittata

1 tsp olive oil
Non-stick cooking spray
1 large potato, diced (about 14 ounces)
1 medium onion, diced (about 6 ounces)
1 medium green pepper, diced (about 5 ounces)
5 ounces Canadian Bacon, diced
16 ounces Egg Substitute (Pasteurized Egg Whites are acceptable as well — as long as equivalent to 8 eggs)
1/2 cup grated Parmesan cheese
salt and pepper to taste

Lightly spray an oven-safe 12-inch non-stick skillet, place over medium-low heat, and add one tablespoon olive oil; tilt pan to coat. When oil begins to ripple, add potatoes and sauté for two minutes. Add onions and sauté for an addition two minutes. Turn broiler on high at this point to warm up. Add green pepper and sauté for two minutes more. Add Canadian Bacon, and sauté for one final minute. Sprinkle Parmesan cheese over top of sautéed veggies and meat. Add Egg Substitute evenly over all. Season with Kosher salt and finely ground black pepper.

Using a spatula, gently work the egg mixture through the filling, and ensure it does not stick to the sides of the pan. The eggs will begin to firm up and a crust will begin to form around the edges. This takes about 5-6 minutes. Once the crust has formed, place the pan under the broiler for 3-4 minutes, until the eggs begin to puff up and become a golden brown. Remove from broiler after browning (make sure to watch so that it doesn’t burn!), and allow to cool for a couple minutes before serving. Frittata will deflated slightly and pull away from sides of the skillet. Slice into 4 wedges for a main course, or 8 or more to use as an appetizer. Serves 4 as a main course or 8 (or more) as an appetizer.

Loading

Kitchen Tools

Kitchenaid Stand-Mixer

Leave a comment

The one piece of equipment that my kitchen simply wouldn’t run smoothly without: The KitchenAid Stand Mixer.

These machines are built to last. They whip, beat, mix, kneed bread dough and a lot more – with ten variable speeds. They come in a variety of sizes for the personal chef, from 4.5 to 6 quarts, as well as coming in tilt head and bowl lift varieties (I’ve owned both, and they both have their finer points — my current, the workhorse 6 quart variety, with the bowl lift and 575 horses under that Nickel Pearl exterior makes quick work of anything I’ve tossed its way!). They’re expandable, with a range of attachments such as meat grinders, pasta makers, sausage stuffers, can openers, juicers, pasta rollers, food grains, ice cream makers, and ice water jackets.

The standard retail for these mixers (which are available in a rainbow of colours to suit any decor) starts at $199 for the tilt-head, and $399 for the bowl-lift version. and goes up from there. Available at most retail outlets, or online from KitchenAid.com. (As well as other online retailers.

Of particular note is that the bowl-lift version has a corkscrew shaped dough hook, where as the smaller, less powerful Kitchenaids have a C-Shaped dough hook (a C-Shaped hook may be ordered, separately, for the bowl-lift mixers, however). How much of a workhorse is this machine? I’ve turned out over 14 loaves of bread in one afternoon, along with a variety of cakes, and enough mashed potatoes to feed a small army.

Loading

Desserts, Recipe

Cranberry White Chocolate Chip Cookies

Leave a comment

Cranberry White Chocolate Chip Cookies

1/2 cup butter, room temperature
1/2 cup light brown sugar (packed)
1/2 cup granulated sugar
1 egg
1 1/2 tablespoons good quality brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees. Line two cookie sheets with aluminum foil.

Fit your mixer with the paddle attachment and cream butter and sugars until smooth. Add egg and brandy and beat to combine. In a separate bowl, sift flour and soda together, add in increments with the mixer on low until just combined. Remove paddle and scrape down. Using a spatula, mix in cranberries and white chocolate chips. Using two tablespoons, drop healing teaspoonfuls onto prepared cookie sheets.

Bake for 10-12 minutes or until lightly browned. It’s okay for the cookies to look slightly undercooked when you remove them from the oven. Allow them to cool, on the foil, for 3-4 minutes, then using a spatula, transfer to a wire cooling rack and allow to cool completely (they will crisp up slightly as they cool).

Makes 20-24 cookies.

Loading

Main Course, Recipe

Creole Romano

Leave a comment

Creole Romano

1 medium onion, finely minced
1 tbsp celery, minced
1 large garlic clove, minced
2 tsp vegetable oil
2 tbsp all purpose flour
1 16 oz can petite diced tomatoes
1/4 tsp dried thyme
1/8 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb steamed and cleaned salad (250/350) shrimp
1 lb chorizo, diced to the same size as shrimp
1 cup fat free half and half
1 cup skim milk
16 oz Angel Hair pasta
10 oz grated Parmesan/Romano cheeses (separated)

Preheat oven to 400 degrees. Cook Angel Hair pasta; drain and set to the side.

In a medium skillet, brown chorizo and drain.

In a large pot, sauté the onion, celery and garlic in oil for about 3 minutes or until soft. Add the flour, stir, and sauté for 1 minute longer. Add the tomatoes and their liquid, thyme, cayenne and hot pepper sauce. Stir to combine, then add half and half, and skim milk. Stir to combine, then add shrimp and chorizo. Heat just to boiling, then stir 5 ounces of Parmesan/Romano cheese, and angel hair pasta. Toss to combine.

Dish out into individual oven proof serving dishes, and place 1/2 – 1 ounce of reserved grated cheese over top, and place in oven for 8-9 minutes, or until cheese has melted and top is lightly browned.

Serve with a side of green vegetables (a salad, spinach, haricots verts, or broccoli), and a piece of garlic bread.

Serves 8.

Loading

Personal

Eveningtime with Jonathan

Leave a comment

This blog is taking shape in ways I wouldn’t have imagined. It’s a labour of love, and I do love cooking, the scent of fresh baked goods, of simmering stews, and the taste of hot, fresh tea or coffee. You’ll see much more in the way of reviews of kitchen items (well, I hope to be able to ), as well as Kitchen Tools that I simply can’t live without. You’ll notice the category row under the headlines will chage as the blog continues to take shape. You’ll always be able to click on the logo at the top of the page to return to home, as well as click on the categories on the right in order to “jump” to whatever you may be looking for.

Thanks to my commenters — I’d like to hear from anyone if you’ve made any of these dishes, as to what you thought, how you made them your own — that kind of thing. After all, life is all about experimentation, and done in moderation, everything is meant to be enjoyed, from the salad to the dessert.

If you take just one thing away from The Wannabe Gourmet, I hope it is this: good food doesn’t need be stressful or difficult, nor does it need to be slopped out of a can. With a little advanced planning, quality homemade food can fill you as no premade dish could. Remember that you eat first with your eyes, then with your nose, then with your taste buds.There’s nothing wrong with making your plate look as attractive as possible (in fact, I highly encourage it!).

One more thing — please be kind to those you come in contact with. You never know when you might be the only bright spot they have in their day. That, my friends, can make all the difference.

Loading

Recipe, Soup

1-2-3-4-5 Leek & Potato Soup

Leave a comment

1-2-3-4-5 Leek & Potato Soup

1 cup of Fat Free Half & Half
2 large leeks, halved lengthwise, thinly sliced
3 cups of chicken stock
4 ounces Canadian Bacon, diced
5 medium russet potatoes, peeled, diced

Spritz bottom of soup pan with cooking spray. Add leeks and cook for three minutes, or until slightly translucent. Add potatoes and chicken stock. Bring to a simmer, and cook for 20-25 minutes, until potatoes are fork tender. Add Fat Free Half & Half and Canadian Bacon. Stir to combine, allow to heat through. Season, as desired, with salt and pepper. Makes four servings.

NB: You may omit Canadian bacon, substitute vegetable stock for the chicken stock, and use soy milk in place of the half and half for a completely vegetarian option.

Loading