Tag Archives | Cheese

Butternut Squash, Leek and Hazelnut Gratin

Butternut Squash Leek and Hazelnut Gratin (GF)Depending which camp you’re in, fall arriving is good news or bad news. Either way, Butternut Squash Gratin is good news! Very good news. Pair the whole cheesy mess with leeks and hazelnuts and you have magic! I chose to eat this for lunch one day with a salad and then had it for dinner as a side dish. It makes about 6 servings but it can definitely be made to serve a crowd if need be. For those Canadians out there, you might even want to add this to your Thanksgiving repertoire on Oct the 14th, 2013.

I never post that much when it comes to Thanksgiving dinner here at Beyond The Peel. But here are a few recipes I like for intimate Thanksgiving dinner.  This Sumac Cornish Game Hen recipe from Bon Appetit is delish and it’s become my go to fast and easy ‘turkey’. I like making game hens because they cook quickly and 1 feeds 2 people (which works our to be fairly inexpensive and the leftovers are not too much to handle). Because I’ve made this recipe several times I have a few changes I recommend. Only brine for 2 hours and cook the hens whole in the oven. Bake at 375 F for approx 20-25 minutes. Now that’s a fast ‘turkey’.

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By on October 7, 2013 in Blog, Gluten Free, Lunch, Main Ingredient, Side Dish, Squash, Vegetarian

Brie and Walnut Portobello Mushrooms with a Tomato Balsamic Emulsion

I’m all alone for dinner. Yup and I’m excited! In my house that means making all kinds of yummy food that wouldn’t really go over well, like popcorn for dinner for instance. That’s the type of thing you do when you’re alone. One of my favourite things in fact. Go figure. So while the hubby is away I eat all the foods I love.

Enter portobello mushrooms. I love them! But to serve it as the center piece of a meal, it wouldn’t really fly.

While I have this time to myself, I plan to get my fill of portobellos (2 for me and no sharing, yippee), eggplants (I bought 2), olives (I bought 3 containers!) and stinky blue cheese, swoon.

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By on February 22, 2013 in Appetizer, Blog, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Mushrooms, Recipes, Sauce, Vegetarian

Roasted Eggplant and Basil Salad

Many of us try to get our 7-10 servings of vegetables in a day, but, lets be honest, it can be a challenge. In the winter, regular red leaf lettuce salad combinations can get tedious and boring after a while. Joshua and I try to get 3 to 4 servings at breakfast, which makes it a much easier task for the rest of the day.

If you’re trying to get all of your veggies from local sources it can be even harder unless you live in California or some tropical area. Seasonal choices in those areas are a lot more exciting then those we get to choose from in Canada. A hundred mile diet becomes a lot more challenging especially in the fruits and vegetable department. Our local farmers market is only selling pea shoots, wheat grass, leeks, squash, onions, garlic, swiss chard and kale. And while we love our local farmers, I am not opposed to sourcing some of our vegetables from other sunny places in the world.

Enter eggplant.

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By on February 6, 2012 in Blog, Eggplant, Gluten Free, Low Carb, Lunch, Main Ingredient, Recipes, Salad, Vegan

Whole Food Wednesday – Not Another Waldorf Salad Recipe!

Welcome to Whole Food Wednesdays. I think I’m about to start a trend because for the third week in a row I’m going to post yet another salad recipe: The Waldorf Salad. Now I know what you’re thinking, there’s nothing exciting going on here. It may not be the most innovative creation but it is a wonderful winter salad. This salad is simple and allows all the natural flavors to come through.

So a little history lesson for you. The Waldorf Salad was developed in and around the 1890’s, but the addition of walnuts did not come until the 1930s. So, traditionally the recipe was made of apples, celery, walnuts and a mayonnaise dressing served on a bed of lettuce. All kinds of variations now exist including chicken, turkey, grapes and yogurt for the dressing.  So I won’t be the first to scandalize this salad recipe said to be created by Oscar Tschirkyof New York.

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By on January 25, 2012 in Apple, Blog, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Salad, Vegetarian

Kabocha Squash Gnocchi with Curried Fig Butter

Gnocchi often gets put up on a pedestal. It has a reputation for being finicky, precise, and time consuming. I’ve made traditional potato gnocchi before and it’s definitely a lot of work. Well, if something takes a lot of work, my sneaky little mind always goes to work thinking, “How can I still enjoy this food, but make it faster and taste better?”

Enter squash gnocchi.

It’s easier, faster, tastier, and more colorful than potato gnocchi and also allows for a much bigger margin of error. There is nothing worse than working on gnocchi for a couple of hours and then they fall apart once you cook them. It sucks (I know, I know, first world problem).

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By on January 14, 2012 in Blog, Main Course, Pasta, Recipes, Squash

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