Name: Garlicky Buttered Beans
Prep time: 10 min
Cook time: 10 min
Yield: 6-8 people
Ingredients: 24 ounces fresh green beans, trimmed; 1/4 cup unsalted butter; 3 cloves garlic, minced; 1/4 tsp red pepper flakes; 1/2 lemon juiced; 2 tsp dijon mustard; 1/4 tsp salt; to taste pepper

Spinach and Feta Shakshuka

by Compelled to Cook | Jun 6, 2021 | BREAKFAST AND BRUNCH, EGGS, VEGETARIAN | 0 comments

Spinach and Feta Shakshuka

Meatless meals can be so darn good! Spinach and Feta Shakshuka is a quick and easy vegetarian meal that has a crazy amount of nutrition packed into it. Eggs on their own are very nutritious, add in spinach, leeks and legumes and you’ve got a healthy dose of vitamins A, C, K and D, not to mention loads of protein and fibre. This lovely dish packs a lot of flavour too, plus it’s prime for serving for breakfast, lunch or dinner.

The preparation of ingredients for Spinach and Feta Shakshuka.

Spinach and Feta Shakshuka in a shallow braiser ready to cook the eggs.

There are plenty of green shakshuka variations out there, but I love the classic feta and dill combination of this one. It’s bursting with fresh flavours of dill and lemon, and the spinach is a great pairing with the eggs. I’ve opted to use cannellini beans, however, other legumes such as chickpeas would be great as well. I find the beans round out the dish and make it rustic and very satisfying. I also suggest serving this dish with crusty, toasted bread. You’ll need it to dunk into the perfectly soft eggs and scoop up the saucy greens. Enjoy!

Author: Compelled to Cook

Spinach and Feta Shakshuka

Prep Time 30

Cook Time 5

Servings 3 people

Ingredients

1 tbsp olive oil
2 medium leeks, well cleaned
2 cloves garlic, minced
1 cup vegetable broth
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
7 ounces fresh baby spinach
3/4 cup cooked cannellini beans, see note
2 tbsp fresh dill, chopped
1/2 each lemon
6 large eggs
3 ounces feta cheese, crumbled
2 each green onions

Instructions

Thinly slice the leeks and green onions. Heat oil in a large shallow skillet or braiser. Add leeks and garlic. Sauté for 2-3 minutes until starting to soften. Stir in broth, cumin, coriander, salt and pepper. Simmer for 4-5 until leels are tender and most of the broth has cooked out.
Add spinach and toss gently with leeks until wilted. Stir in beans, dill and squeeze in the juice of half a lemon. Make 6 large indentations and crack an egg into each. Sprinkle evenly with feta cheese. Cover and cook on medium heat until egg whites are just set and the centers still jiggle, about 4-5 minutes.
Sprinkle with sliced green onions and the remaining tbsp of fresh dill. Serve with toasted bread.

Notes

-I used cannellini beans for this recipe and enjoyed them in the dish. Chickpeas would be another great choice.

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Garlicky Buttered Beans

by Compelled to Cook | Sep 25, 2020 | SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

Garlicky Buttered Beans

Some will say it’s all about the turkey or roast, but how many of us scour through recipes looking for the perfect side dishes to serve with the turkey? We search for recipes because we dream of the perfect meal, and the meal generally includes side dishes. I definitely fall into this group of recipe searchers, partly because it’s nice to try something new and because I believe accompanying dishes are equally as important to any meal as the main item. Even though everyone will not agree with this sentiment, it’s hard to resist buttery green beans. Add in a good dose of garlic, Dijon and lemon juice and you’ve got a bright and zesty veggie that is perfect served with roast turkey, beef or ham. These Garlicky Buttered Beans just might steal the show.

Sauteed garlic, butter and Dijon mustard in a stainless steel pan with blanched green beans in the background prepared for Garlicky Buttered Beans.

Garlicky Buttered Beans start with simple ingredients and the whole dish comes together quickly with little fuss. To help with a busy day in the kitchen, the beans can be cooked and cooled in advance, leaving only a quick sauté in garlicky butter. The Dijon, lemon juice and chili flakes help to liven up plain old green beans. If it’s weeknight cooking for just a few people, go ahead and use only half the amount of the green beans, they’re just saucier. What’s not to love about that. Enjoy!

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Author: Compelled to Cook

Garlicky Buttered Beans

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Garlicky Buttered Beans

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
6-8 people	10 minutes

Cook Time

10 minutes

Ingredients

24 ounces fresh green beans, trimmed
1/4 cup unsalted butter
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 lemon juiced
2 tsp dijon mustard
1/4 tsp salt
to taste pepper

Servings: people

Instructions

Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.

Recipe Notes

-Green beans can be cooked and cooled in an ice bath up to one day in advance. They will need more time to warm in the butter sauce if adding from a chilled state.

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Tomato and Roasted Garlic Pie

by Compelled to Cook | Aug 28, 2020 | BREAKFAST AND BRUNCH, LUNCH, VEGETARIAN | 3 comments

Tomato and Roasted Garlic Pie

Here is yet another recipe from my favourite magazine Bon Appétit. This gorgeous recipe for Tomato and Roasted Garlic Pie is from the August 2020 issue and just in time for your bounty of tomatoes. The magazine barely hit my coffee table before I knew I had to make it.

A sheet pan of roasted tomatoes in preparation for Tomato and Roasted Garlic Pie.

Truthfully, I found the recipe slightly fussy with its multitude of steps, but my goodness it is delicious. So worth the steps to roast the tomatoes and make toasty garlic butter. It’s plenty cheesy and laced with flavour-packed roasted tomatoes and topped off with roasted garlic butter. The crust is made from crushed Stoned Wheat Thin crackers and makes for a nice crunchy texture to an otherwise soft pie. It is like making a graham cracker crust for a sweet pie, except this one is made from crackers and garlic butter, it’s simply genius. If you are like me, you’re already thinking of all the ways to incorporate this crust into other savoury pies.

I’m including the recipe as written in the magazine, however, there were a few things that I opted to adapt. The first being the type of cheese used. I could not find Taleggio cheese, therefore, I substituted with Fontina cheese with a wonderful result. Secondly, I found that I needed to add several more tablespoons of garlic butter to get the cracker crumbs to stick together properly. This was not a big issue as there is plenty of garlic butter to go around and probably not all that necessary brushed on the top of the pie. I also found that there was a bit too much crumb mixture for a 9″ pan. Next time I will cut down on the original amount of crumbs by 2 ounces which will make the original amount of butter appropriate. It’s also important to press the crumbs firmly into the pan. The tomatoes could be cut a little thicker as they are very soft and fussy to move from the baking tray to the pie, however, they don’t have to be perfect as long as they are arranged in a layer.

Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.

You’ll find that this pie takes a little extra effort and time to both cook and cool to serving temperature, however, many steps can be done in advance. I roasted the tomatoes the day before, and you could make the crust and garlic butter in advance as well. I found that I enjoyed the pie served warm and the slices rewarm nicely in the microwave using about 75% power for 40 seconds or so. This delicious pie is worth the extra effort and is great for brunch, lunch or dinner served with a crisp green salad. Enjoy!

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Author: Compelled to Cook, recipe from Bon Appétit Tomato and Roasted Garlic Pie

Tomato and Roasted Garlic Pie

Servings

1 9" diameter pie

Servings

1 9" diameter pie

Tomato and Roasted Garlic Pie

Servings

1 9" diameter pie

Servings

1 9" diameter pie

Ingredients

2 1/2 pounds heirloom tomatoes cored, sliced 1/4" thick
3 tbsp extra virgin olive oil
3/4 tsp kosher salt, divided, plus more
1/4 tsp freshly ground black pepper, plus more
6 cloves garlic, peeled
1/2 cup unsalted butter 1 stick
9 ounces Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 ounces chilled Taleggio cheese, rind removed, coarsley grated about 1 1/2 cups
2 1/2 ounces finely crumbled Parmesan about 1/2 cup
1/2 cup mayonnaise
1 tbsp chopped thyme, plus 1/2 tsp leaves
1 small shallot, thinly sliced

Servings: 9" diameter pie

Instructions

Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.

Recipe Notes

-You can substitute the Taleggio cheese for Fontina cheese.

-I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

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Mango Chipotle Glazed Salmon

by Compelled to Cook | May 30, 2020 | FISH & SEAFOOD, GLUTEN FREE | 4 comments

Mango Chipotle Glazed Salmon

It’s not summer without enjoying grilled cedar plank salmon, especially one brushed with mango and chipotle glaze and served with fresh mango salsa. Mango Chipotle Glazed Salmon is just a little spicy and bursting with flavour. This great recipe was found flipping through the Costco Connection magazine and it’s a must to make this summer.

Fresh salmon fillets on a cedar plank ready for the grill and Mango Chipotle Glazed Salmon.

As with any cedar plank cooking, it’s important to properly soak your plank. I recommend an hour for the thinner boards even though the package suggests only 30 minutes. I’ve done both and find that the edges don’t burn away as fast when the plank is soaked a bit longer. It can be easy to overcook salmon, and because everyone’s grill is different it’s difficult to give an exact length of time and temperature to cook the salmon. What you want to watch is the internal temperature of the salmon. You’re looking to obtain an internal temperature of 130°F-135°F before resting the fish. As it rests for a few minutes the temperature will continue to rise about 5-10 degrees which will give you a final 135°F-145°F temperature. The salmon will take 12-20 minutes on the grill depending on your grill temperature and how often you open the lid. Start checking after 12 minutes.

Mango Chipotle Glazed Salmon on a cedar plank with a dish of mango salsa in the background.

The mango salsa and glaze can both be prepared up to one day in advance, making it easy to bring this delicious dish together for a weeknight meal. They’re a great combination with salmon and wonderful served with rice. The glaze and the mango salsa are also great with grilled boneless, skinless chicken thighs. So if you don’t like salmon or can’t source it easily, chicken is a delicious option. The mango salsa will keep for a couple of days, so use up any leftovers with other proteins such as chicken or even goat cheese crostini. Enjoy!

Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.

Author: Compelled to Cook, adapted from Costco Connection magazine.

Mango Chipotle Glazed Salmon

Servings	Prep Time
4 people	30 minutes

Cook Time

12-20 minutes

Servings	Prep Time
4 people	30 minutes

Cook Time

12-20 minutes

Mango Chipotle Glazed Salmon

Servings	Prep Time
4 people	30 minutes

Cook Time

12-20 minutes

Servings	Prep Time
4 people	30 minutes

Cook Time

12-20 minutes

Ingredients

Salmon

1 1/4 cups mango juice
2 tbsp maple syrup
1/2 tsp chipotle powder
1/2 tsp ground ginger
2 cloves garlic minced
1 tsp onion powder
2 tbsp lime juice
1 tsp unsalted butter
1/2 tsp dijon mustard
4 thick skinless salmon fillets
1 tsp kosher salt
1/2 tsp smoked paprika
as needed freshly ground pepper

Mango Salsa

1-1 1/2 cups ripe mango, 1/2" dice about 1 medium
1/2 cup tomato, 1/2" dice about 1 medium
1/4 cup red onion, 1/4" dice
1 medium jalapeno pepper, seeded and finely diced
1 tbsp fresh lime juice
1/3-1/2 cup chopped fresh cilantro
1/2 tsp salt

Servings: people

Instructions

Salmon

Soak cedar plank for a minimum of 60 minutes.
While the cedar plank is soaking make the salsa and glaze.
In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
Preheat grill to 400°F.
In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.

Mango Salsa

Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

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Broccoli Cheddar Frittata

by Compelled to Cook | May 8, 2020 | BREAKFAST AND BRUNCH, EGGS, LUNCH, VEGETARIAN | 0 comments

Broccoli Cheddar Frittata

Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

Tips:

-Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

-Use good quality eggs.

-Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

-Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

-Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

-A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

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A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

Author: Compelled to Cook

Broccoli Cheddar Frittata

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Broccoli Cheddar Frittata

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
15-18 minutes	5-10 minutes

Ingredients

8 large eggs
1/4 cup sour cream
1/2 cup 2% milk
1 cup grated cheddar cheese lightly packed
1/2 tsp mustard powder
1/2 tsp oregano
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup chopped onion
2 cloves garlic minced
2 cups coarsley chopped broccoli florets bite size
1/3 cup water
2 each green onions thinly sliced

Servings: servings

Instructions

Preheat oven to 350°F and set a rack in the middle position.
In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
Cut into desired wedges and serve immediately.

Recipe Notes

-Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using. Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

-Gruyére cheese would also be a nice substitute for the cheddar.

-The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave. It does not freeze well.

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Spinach and Feta Shakshuka

Spinach and Feta Shakshuka

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Garlicky Buttered Beans

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Tomato and Roasted Garlic Pie

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Mango Chipotle Glazed Salmon

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Broccoli Cheddar Frittata

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