Mushroom Apple Thyme Sauce with Panko Crusted Chicken over Parsnip Mash

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Mother Nature spoilt us yesterday.  While we are getting snow today we had a lovely break from winter with incredible warm weather of 70F/20C.  It was wonderful to be out and about walking downtown.  The only downside are the guys that suddenly walk round with their shirts whipped off.  Let’s just say, ahem, not always a good thing.  But I loved not having to wear a coat and the dogs had a great time sniffing about on their walk.

I was in the mood for some autumn flavours this past weekend and as it is still tax season it needed to be easy.  I thought it would be fun to do a sauce with apple and mushroom over chicken with a parsnip mash.

mushroom apple over chicken 1 2018

Start by prepping the parsnips.  Peel and cube.  Put it into a saucepan and cover with chicken stock.  Bring to a boil then simmer until cooked through.

Coat chicken breasts with egg and panko bread crumbs.  I usually don’t have an issue with the panko falling off but if you do, dredge the chicken in flour first, then the egg and panko.  Heat a couple of tablespoons olive oil and brown both sides of the chicken.

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Finish off in the oven at 350F/175C.  Meanwhile slice 4-5 mushrooms, finely chop 4-6 cloves of garlic, and chop about 3/4 of an apple.  It helps to have dogs to eat the rest of the apple!  They are so spoilt.  Add more olive oil to the skillet and begin to sauté the mushrooms, garlic and apple.

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Add a healthy handful of fresh thyme.  Cook until the mushrooms start to brown.  Add a tablespoon of butter, a 1/3 of a cup of dry sherry and a cup of chicken stock.

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Simmer the sauce until the chicken is cooked.  Once the parsnips are cooked, drain most of the stock but leave about 1/2 a cup in the pot.  Add 2 tablespoons of butter and about 3/4 cup of jarlsberg cheese.  Mash it all together.

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Place the chicken on the mash and top with the mushroom apple sauce.  A very easy but tasty meal after a long day of house projects.


Pan Seared Chicken with Risotto Milanese

Like every generation before us has said, we live in crazy times. Social media magnifies people’s behaviour, good and bad, and also allows movements to take off like wildfire. The #metoo movement has been such a long overdue and important conversation.

You would have to live under a rock to not hear the conversation. Which makes me wonder about some on social media. I’m in the process of setting up an Etsy shop to sell greeting cards with my photos so I have been doing loads of research and trying to get everything set up so I can hit the ground running. I’m being way more proactive in promoting my brand across the platforms. While I love to connect with people what I’m not looking for is to be hit on. I don’t understand it. Twitter is not Tinder people! Obviously on the scale of what a lot of us women go through it’s mild but I don’t understand that someone thinks this is ok.

Thankfully most treat this connections as above board but it’s just so weird when it happens. Even if I was single I would never dream by starting off by talking about a connection’s physical appearance. Just creepy!

Ah well, good thing I’m not obligated to respond. I’ll just keep cooking!

For this dish I thought I should actually look through my cookery books. They are not just pretty books! I really liked the risotto Milanese from a Williams Sonoma book. A great accompaniment to pan seared chicken. Here is my version.

To start the prep bring 5 cups/40 oz of chicken stock to a simmer. In a small bowl add about a teaspoon of loose saffron threads with a 1/4 cup/2 oz of hot water. Set aside to soak.

I just love that colour. In the large skillet that the risotto will be cooked in, add a couple of tablespoons of olive oil. Season the chicken thighs with sea salt and pepper. Begin browning the chicken.

Finish cooking the chicken in the oven at 375F/190C. Add a 1/2 cup of chopped pancetta and a finely chopped shallot. Sauté until the shallots begin to soften.

Slice a few mushrooms and stir in. Add 1 1/2 cups of arborio rice to the skillet cooking for a couple of minutes. Then add a half cup/4oz of a dry white wine.

Gradually add the stock a bit at a time with the rice on medium heat. Halfway through the cooking add the saffron along with sea salt and pepper to taste.

Near the end of cooking before the liquid is absorbed, toss in 2 tablespoons of butter and about 3/4 cup of freshly grated Parmesan cheese.

Once the liquid is absorbed serve with chicken and garnish with parsley.

For those that live in the cold climes, trying to get decent photos without natural light can be like trying find a yeti. But this time I tried candlelight. Why I didn’t think of this before. I have no idea.


Bacon and Chicken White Bean Soup and We Have a Houdini

Our puppy boys aren’t actually puppies, they are 11 and 8. We call them puppies as they like to act like that and occasionally they teach themselves new tricks. Guinness, our 11 year old, decided to channel Houdini this morning. Because we’re still having work done on the house we put the dogs safely in a room. It usually works. Only this morning Guinness figured out how to open our sliding doors. It got a little hairy as we corralled him. It was bit bit like a comedy of people going in and out of rooms but no one could see anyone else.

Murphy has been taking this in stride but Guinness has taken to muttering at the intrusions. Definitely put out! Fortunately it will be over soon and he’ll soon get his room back. Silly sausage.

With the cacophony going on, comfort food hits the spot. Bacon chicken white bean soup fits the bill. I added bacon and chicken to this soup because they needed to be used up. Necessity being the mother of invention and all that.

In a saucepan add a half chicken breast that has been cubed and 3-4 rashers of streaky bacon that has been chopped. Sauté on medium heat.

Slice 2-3 mushrooms and chop 4-6 cloves of garlic. Once the bacon has rendered a bit add the veg to the saucepan.

Add 3 cups/24 ounces of chicken stock and bring to a simmer. Next add 2 cans of 15 ounce cans of white beans after rinsing them. Continue to simmer until the beans are cooked through. Season with se salt and pepper. A healthy splash of white wine, ahandful of fresh parsley and 4 ounces of freshly grated Parmesan finishes off the soup.

Fresh baked crusty bread with butter is a perfect companion to this soup.

I really enjoyed this hearty soup. A nice break from all the upheaval.


French Onion Quiche and the Walls Come Tumbling Down Again…

They say wisdom comes with age. When it comes to house projects, my husband and I finally got wisdom! We’re redoing our bathroom and bedroom and instead of slogging our way through the demo we saved up and got our contractor to do it. What a difference. I can breath, we’re not exhausted and not filthy.

Our puppies, on the other hand, are less than impressed with the cacophony going on. I wish I could make them understand what’s going on but I can’t. So all I can do is give them loads of cuddles. Fingers crossed this project goes quickly.

Because we were facing a potential few hours of laying insulation (way too much fun, I know!) I made dinner during the day so we wouldn’t starve afterwards. Turns out, it was a quick job, thank goodness. As we also got several inches of snow to clear it was nice to have dinner ready.

I was inspired by a pin I saw for a French onion tart with bacon and I thought it would be fun to use my French Onion Soup in a quiche. This is easy to put together but just don’t rush it.

To begin cut up about seven rashers of streaky bacon and slowly render them on medium heat. Cook until about 2/3s done.

While the bacon is cooking slice a half an onion thinly. Finely chop two cloves of garlic and coarsely chop a couple of mushrooms.

Remove the bacon and set aside. Pour out the bacon fat until you only have about two tablespoons of fat left in the pan. Add the onions and cook slowly. Once they begin to soften add the garlic and mushrooms. Sauté for a few minutes. Add a cup of veg bouillon, a tablespoon of Worcestershire sauce and two tablespoons of brandy. Stir in a healthy dollop of stone ground mustard.

Bring this to a medium simmer to reduce the broth. Meanwhile prepare the pastry using half the recipe I used in the pie. Grate half a cup of Jarlsberg and half a cup of smoked Gouda. In a bowl beat three eggs together then had a half cup of cream and 3/4 cup of milk.

Once the broth is nearly reduced add back in the bacon. Continue until the broth is nearly gone. Spread it into the bottom of the pastry.

Sprinkle the cheese over the mixture then pour the egg and milk into the dish.

Bake for 15 minutes at 425F/220C then bake for about 30 minutes at 300F/150C. Remove once the quiche is set and golden.

Either serve it right away or save and heat up later.

Quick question, I’ve suddenly gotten a lot of followers from outlook mail accounts. While I’m grateful for followers I’m concerned there maybe something else going on.


Steak and Mushroom Pie

It’s time to get in the festive mood! It’s the fun month between Thanksgiving and Christmas. Though I’m already over the cheesy modern Christmas music. Just not the same as the standards. My husband and I had a quiet Thanksgiving as our kids were in South Carolina. My aunt very kindly invited us to her place for Thanksgiving dinner. We had a lovely meal and a lovely time. She is an awesome aunt and she’s very good to us.

Even though the weather can’t decide to be warm or cold this season there has been been opportunity for comfort food. And you can’t go wrong with steak and mushroom pie.

In a small bowl, add about 3 oz of flour and season with sea salt and pepper. Mix well. Take a half pound/8oz of stewing steak and cut it into small cubes. Toss in the flour until well coated.

Heat a couple of tablespoons of olive oil in a saucepan and start browning the steak.

Coarsely chop a shallot and a couple of cloves of garlic. Add to the pan.

Cut up enough mushrooms to make half a cup/3-4oz. Sauté in the pan then add about 2 1/2 cups/20oz of vegetable bouillon. Bring to a simmer. For seasoning and flavour I added a half cup of dry sherry and a small handful of fresh oregano, chopped. Slow cook on low for a few hours until the steak is tender and falling apart. To thicken the broth, add either a couple of teaspoons of flour or corn starch(flour) to a couple of tablespoons of water to make a slurry. Add this to the saucepan and bring up to a boil to cook the flour and thicken the broth. Adjust the seasoning as needed as sometimes the flour can dull the flavours.

Split the stew between ramekins. I made enough for two. Melt a tablespoon of butter and brush individual layers of phyllo dough to top the ramekins. Broil/grill til the top is nice and golden.

Perfect with a nice deep red wine on a chilly night!


Parsnip and Roasted Mushroom Soup

I have to hand it to our son, he had his wisdom teeth removed yesterday and he did really well. Me?  Didn’t sleep the night before.  It’s so much easier when stuff is done to you rather than your kids.  Now he gets to hear his parents telling him to eat his ice cream.  Think he’ll be ok.  😊

Woke up being very happy for fuzzy socks with freezing temperatures and gusting winds.  Definitely soup season!  On one of our date nights, my husband ordered an amazing mushroom soup and it sparked an idea for a mushroom and parsnip soup.  Their soup just had mushrooms in it with Gorgonzola cheese.  Well I shouldn’t say just as it was delicious.  But I went off on a tangent.  

As luck would have it, the co-op had a great selection of mushrooms.  Including a Japanese mushroom called maitake.  Slice up the mushrooms and toss them in olive oil.

Roast them at 350F/175C until they are nicely browned.  In the meantime, peel and dice 1 to 2 parsnips depending on the size.  Finely chop a couple of garlic cloves.  Sauté the parsnips and garlic with olive oil in a saucepan.

Add a amall handful of fresh thyme, sauté for another minute or so.  Add about three cups of chicken stock and half a cup of dry sherry.  Bring to a medium simmer.  Once the mushrooms are roasted, add them to the soup.

Season with sea salt and pepper.  Cook until the parsnips are soft and the broth has reduced about a quarter.  Remove from the heat and purée until reasonably smooth.

Top with a dollop of sour cream and a bit of chive.  This could easily be made vegan with a veg broth.  The parsnip makes it very creamy so I didn’t have to add any cream.  


Mushroom Tarragon Pork Pasta

I’ve lost count on how many days I’ve been saying I need to do a blog post!  It’s been the typical craziness with the holidays and all the prep that goes along with it.  We had a lovely Christmas with the kids.  It was our turn to have them for Christmas Eve and Christmas morning which I love.  We have Chinese food at night and sticky buns in the morning.  Other than that it was a very quiet day with my husband.

For one of the dinners before the holidays I wanted to make a nice comfort type of dinner to go along with the very cold nights we were having.  I am so ready for spring.  My MIL has been emailing me telling me how the grass is growing and how she is trying to keep up with weeding.  Harrumph!


I had some boneless pork ribs and I decided to do a slow cooked dish with mushrooms and tarragon.  Heat up a couple of tablespoons of olive oil in a skillet.  Season the pork with sea salt and pepper.  Brown all sides.


While this is browning chop half a red onion and a few cloves of garlic.  Remove the pork and cover.  In the skillet saute the onion and garlic.


Quarter several mushrooms until you have about a cup or 8 oz.  Add them to the skillet.  Chop a handful of fresh tarragon and add that as well.


Saute for a few minutes then add half a cup/4oz of sherry or dry white wine.  Simmer for a couple of minutes then add the pork back in.  Next add 3 cups/24oz of vegetable stock and bring to a simmer.  It was at this point I got a text from my boss wondering when I was coming in.  Erm, not working this week?  Turns out, yes I was.  Nuts.  Turned off the dish and dashed off to work the evening shift.  It also turns out to be a happy accident.  It allowed the flavours to really deepen.  The next day I slow cooked it for several hours which reduced the broth.


Cook the pasta and add to the skillet just before you are ready to eat.  My husband made a delicious quick bread to go along with this dish.


Top with a dollop of sour cream and serve.  If you want this to be more like a soup don’t reduce the broth so much.

Happy New Year’s everyone, I hope it is a safe and enjoyable evening.



Be Thankful

I’m not sure if my kids were looking forward to Thanksgiving because of the family day or because I’ve been saying for months “once it’s done you can play Christmas music.”  🙂

Pretty sure it’s both! They had the day before off from school so they spent time making Thanksgiving decorations.  I love that they still get into stuff like this.  But what I really love is that they get the real meaning of the holidays.


My daughter put this up in our dining room and it just warmed my heart.

Of course after Thanksgiving we are faced with what to do with the leftover turkey!   We did end up with less that I thought we would because of a mix-up with the order at the co-op.  I had ordered a 15lb turkey that would come from a local farm that employs and takes care of homeless vets and vets with head trauma.  So it was a win-win for us.

However, I got a message the day before picking it up from the co-op saying the turkeys came in “a bit small”.  I called back asking how small?  8lbs!  I’m sorry, that’s not a bit small!  That’s half the size!  Fortunately they had other options.

But back to the leftover turkey!


After the usual having the turkey meal a couple of times and turkey sandwiches we floated a few ideas for dinner and the family consensus was to have a curry.  You would think we’d get sick of curry but there are so many variations and it seemed like a fun idea.


I was in the mood for a Thai influence.  Because the turkey is already cooked, this is a very quick dish to throw together.  Which is what I needed because we were still working on redoing the room.

In a skillet heat up a couple of tablespoons of peanut oil.  Finely chop 3-4 cloves of garlic and a couple of scallions.


Saute for a few minutes and add a couple of sliced mushrooms.  Then mix in a tablespoon of oyster sauce, a tablespoon of soy sauce, and about 2 teaspoons of rice vinegar.  Dice up a red pepper and grate about an inch square piece of fresh ginger.  Add to the skillet.


Near the end of cooking add the turkey.  Finish with about 40z of coconut milk, a splash of lime juice, a tablespoon of red curry paste, and a few dashes of red pepper flakes.


My husband made up his naan.  Sometimes I think I just make curry so I can get that naan!


And because it was officially after Thanksgiving we enjoyed this watching a Christmas movie.  Let’s just say the kids are very excited about this season.  🙂



Mushroom Curry and I’m Getting Too Old for This!

As I sit here and write this post, I ache from the neck down.  Why?  Because my husband and I seem to really like saving money by doing house projects ourselves.  By last night we were seriously questioning our sanity.  Our current project is redoing our lounge.  We are hiring someone to do the drywall and mudding.  So maybe we’re finally learning.  Maybe.

But for three days this weekend we brought back the room to the studs. God the mess!  It gets everywhere despite our best efforts of blocking off the room.  Let’s just say me climbing in and out of the window is not the most graceful thing to behold.  But I can’t wait for the room to be finished so it’s worth the effort.

As you can imagine, not a lot of cooking happened.  No energy!  But this is a curry I made a few weeks ago when my in-laws were visiting.  This is a great dish for those that don’t eat meat.  It is also very easy to make on those busy nights.


I made this on the mild side but you can easily turn up the heat with more chilis.  Again I used my “Best-ever Curry Cookbook” but as you know I changed it up.  Primarily because of the ingredients I had on hand.  In a skillet heat up a couple of tablespoons of vegetable oil.  Add about half an onion chopped and cook for a few minutes to soften.  Add 4 cardamon pods, 1/4 tsp of ground turmeric, 1 1/2 tsp of ground cumin, 1 tsp of coriander, 1/2 tsp of garam masala, and a few pinches of black pepper.


Chop up 2 garlic cloves and one chili, cook for a few minutes.  If you want this on the mild side remove the white and seeds from the pepper.  Add about 10oz of chopped tomatoes.  Season with salt and grate a 1 in/2.5 cm sq piece of fresh ginger.  Bring it to a simmer.  Half or quarter (depending on the size) of about 12 oz of mushrooms.  I used white button mushrooms.


We also had this with the peshwari naan my husband made.


This was a lovely warming curry.  My MIL, who isn’t the biggest fan of curry, really enjoyed it.  🙂


Chili Mushroom Bowls

And just like that summer is over, at least for the kids.  Off to school they went yesterday.  Summer seemed like a blur for all of us.  I am ready for autumn to arrive.  I am ready to say goodbye to the humidity and heat, which has been pretty bad this year.  Bring on the crisp days!

When I was food shopping with my daughter we found large portobello caps that looked like bowls.  Which gave me a fun idea.  Instead of bread bowls, why not mushroom bowls?

Chili bowl 1 2016

To fill the bowls I made a quick chili.  Normally you cook chili over a few hours but as this doesn’t have beans, this can be made in less than a half hour.  In a skillet heat up a tablespoon or two of olive oil and begin to saute a half pound of ground beef.

Chili bowl 2 2016

Chop about half a cup of red onion and a couple of cloves of garlic. Add that to the skillet.

Chili bowl 3 2016

After the onion starts to soften add a can of diced tomatoes (14oz) and bring to a simmer.  Begin to season with chili powder, cumin, and sea salt and pepper.  The beauty of this dish is you decide how much seasoning to put in.  Some like it hot and some don’t.  I would say the ratio of the chili powder to the cumin should be about 4:1.  As we like it hot I added a dollop of hot sauce that I made along with chopped bell pepper.

Chili bowl 4 2016

Mix well and cook the peppers for a few minutes.  Pre heat the oven to 400F/200C.  Fill the mushrooms with the chili mixture.

Chili bowl 5 2016

Top with shredded cheese and bake until the mushrooms are cooked.  You don’t want to cook the mushrooms so much that they collapse.

Chili bowl 6 2016

Top with sour cream and enjoy!  This is a very easy meal to through together on a weeknight.  And it’s a fun twist on the whole food for a bowl thing.