Zesty White Bean and Tuna Lettuce Wraps


Zesty White Bean and Tuna Lettuce Wraps
Print Recipe
    Servings Prep Time
    2-3 people 20 minutes
    Servings Prep Time
    2-3 people 20 minutes
    Zesty White Bean and Tuna Lettuce Wraps
    Print Recipe
      Servings Prep Time
      2-3 people 20 minutes
      Servings Prep Time
      2-3 people 20 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
      2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
      Recipe Notes

      Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

      Recipe yields a generous 2 cups of tuna and bean salad.

      Chicken and Celery Peanut Noodles


      Chicken and Celery Peanut Noodles
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        15 minutes
        Chicken and Celery Peanut Noodles
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
          2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
          3. Cook noodles as per package directions and allow to drain in colander while proceeding.
          4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
          5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
          Recipe Notes

          I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.

          Braised Celery and White Beans


          Braised Celery and White Beans
          Print Recipe
            Servings Prep Time
            4 servings 20 minutes
            Cook Time Passive Time
            75 minutes 45 minutes
            Servings Prep Time
            4 servings 20 minutes
            Cook Time Passive Time
            75 minutes 45 minutes
            Braised Celery and White Beans
            Print Recipe
              Servings Prep Time
              4 servings 20 minutes
              Cook Time Passive Time
              75 minutes 45 minutes
              Servings Prep Time
              4 servings 20 minutes
              Cook Time Passive Time
              75 minutes 45 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
              2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
              3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
              4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.

              Caraway Crusted Pork Pot Pie

              Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
              Caraway Crusted Pork Pot Pie
              Print Recipe
              Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
                Servings
                6 people
                Servings
                6 people
                Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
                Caraway Crusted Pork Pot Pie
                Print Recipe
                Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
                  Servings
                  6 people
                  Servings
                  6 people
                  Ingredients
                  Caraway Pastry
                  Pork Pot Pie
                  Servings: people
                  Instructions
                  Caraway Pastry
                  1. In a food processor bowl add flour, salt, baking powder, caraway seeds and butter. Pulse until the butter in broken down and crumbly. Add sour cream and pulse until just starting to pull away from sides. With processor running, add water and mix until just combined. Dump out dough onto a sheet of plastic wrap and form into a flat disc and wrap with plastic wrap. Mixture may still appear crumbly when dumping out onto plastic wrap, however once you start to form the dough it will start to come together. Chill for at least an hour, but can be done a day in advance. Let sit at room temperature for 20 minutes prior to rolling.
                  Pork Pot Pie
                  1. Heat a large heavy bottom dutch oven over medium high heat, add pancetta and cook until rendered and starting to crisp. With a slotted spoon remove pancetta to a paper towel lined plate, reserving fat in the dutch oven. Over high heat add half the pork, searing meat on all sides. Scoop out pork leaving the fat behind and set aside. Repeat with remaining pork.
                  2. Preheat oven to 350℉. Add enough butter to the existing fat to equal approximately 6 tbsp, add garlic and sauté for one minute over medium low heat. Add flour and stir to combine, cooking over medium heat until bubbling and starting to turn a light caramel colour. Stir in beer and whisk until smooth and bubbling. Whisk in chicken stock and bring to a boil. Remove from heat.
                  3. Add pork, pancetta, mushrooms, bay leaf, sugar and pepper. Cover and bake for 30 minutes. Add pearl onions and continue to bake for an additional 30 minutes until pork is tender. Add potatoes, celery, carrots and dill. Bake for 20 minutes or until vegetable are just tender. Remove from oven and discard bay leaf. Stir in sour cream and peas and adjust seasoning with salt and pepper. Ladle a scant 1 1/2 cups into 6 ramekins or cocotte dishes.
                  4. Increase oven to 400℉. Roll out pastry to at least 1/8" thickness. Cut rounds slightly bigger than couchette dish and lay each round on top of stew. Cut 4 slits in each pastry. Whisk egg with 1 tbsp of water and brush each pastry round with egg wash. Place cocotte dishes on a large baking sheet to catch any drips. Bake for approximately 25 minutes until golden. Serve immediately.
                  Recipe Notes

                  When adding the vegetables to the braise, remember to take pastry out of the fridge and allow to rest at room temperature for 20 minutes.

                  This pot pie can also be made in a 9"x13" pan if desired.

                  Any leftover pastry can be re-rolled very thin and cut into rounds or squares and baked on a parchment line baking sheet at 350℉ for 12-15 minutes for caraway crackers.

                  Tomato Bisque

                  Tomato Bisque
                  Print Recipe
                  A flavourful creamy soup that is simple to prepare.
                    Servings Prep Time
                    4-6 people 20 minutes
                    Cook Time
                    1 hour
                    Servings Prep Time
                    4-6 people 20 minutes
                    Cook Time
                    1 hour
                    Tomato Bisque
                    Print Recipe
                    A flavourful creamy soup that is simple to prepare.
                      Servings Prep Time
                      4-6 people 20 minutes
                      Cook Time
                      1 hour
                      Servings Prep Time
                      4-6 people 20 minutes
                      Cook Time
                      1 hour
                      Ingredients
                      Servings: people
                      Instructions
                      1. Melt butter in a large heavy pot, add onions, celery and garlic and cook on medium heat for 5 minutes until the vegetables become translucent.
                      2. Add the tomatoes, stock, paprika, sugar and rice and cook until the rice is very soft, about 30 minutes.
                      3. Blend mixture with a hand held immersion blender until smooth. Stir in heavy cream and season with salt and pepper.
                      Recipe Notes

                      I used homemade chicken stock and used 1 1/2 tsp of salt. The amount will depend on the stock used so season to taste.  You can use any type of canned tomatoes, such as crushed, diced or whole (that have been roughly chopped), just be sure to use good quality canned tomatoes.