Strawberry butter

SERVINGS: 2 cups  TIME: 10 minutes

INGREDIENTS:

• 1 cup salted butter
• 1/4 cup icing sugar
• 1/2 cup chopped strawberries 

DIRECTIONS:

1. Use an electric mixer to beat butter and sugar until creamy.
2. Add strawberries and beat until mixed. 

NOTES:

• Refrigerate until serving.

SOURCE: Sweet Paul

Doenjang jjigae (soy bean paste stew)

SERVINGS: 6-8  TIME: 1 hour

INGREDIENTS:

• 700 grams Napa cabbage (half of a medium size napa cabbage)
• 1 zucchini
• 1 large potato
• 1/2 cup soy bean paste
• 1 cup vegetable broth
• 6 cups water
• 2 green chili pepper
• 5-6 cloves garlic
• 3 tbs flour
• 1 sprig green onion, finely sliced

DIRECTIONS:

1. Put cabbage directly into boiling water, stirring for 20 seconds. Boil it for a minute with the lid open.
2. Remove and rinse in cold water to clean any remaining dirt. Gently squeeze out excess water.
3. Chop into bite size pieces and put in a large pot.
4. Add soy bean paste, all vegetables except the green onions, tofu, flour, and broth. Mix well.
5. Add water, broth, and flour and bring to a boil for 20 minutes over medium high heat. Add additional soy bean paste or flour to taste and thicken consistency, if desired. This recipe makes a fairly mild version.
6. Add tofu.
7. Lower heat and simmer for another 20 minutes.
8. Garnish with green onions and serve with rice.

Grilled vegetables

Asparagus bundles

INGREDIENTS:

• 1 bunch asparagus
• balsaic dressing
• 5 slices prosciutto
• Romano cheese, grated

DIRECTIONS:

1. Toss 1 large bunch of uncooked, trimmed asparagus spears with a balsamic dressing
2. Wrap bundles of 5 spears each in small slices of prosciutto.
3. Grill until lightly charred.
4. Sprinkle with cheese.

Yam fries
INGREDIENTS:

• yams or sweet potatoes
• olive oil
• rosemary

DIRECTIONS:

1. Scrub skins of yams.
2. Microwave on medium, just until potatoes start to soften, 3 to 4 minutes.
3. Cut into thick wedges and toss with olive oil and pinches of finely chopped fresh rosemary.
4. Grill, turning over once, over medium heat until tender and lightly charred

Peppers
INGREDIENTS:

• red and green peppers
• olive oil
• balsamic dressing
• goat cheese
• capers

DIRECTIONS:

1. Core and quarter peppers.
2. Generously brush with olive oil.
3. Grill over medium-high heat until tender. 
4. Drizzle with balsamic dressing, crumble goat cheese overtop, and sprinkle with capers.

Braised onion and butter pasta sauce

SERVINGS: 4   TIME: 1hr 30min

INGREDIENTS:

• 8 tbsp (1 stick) unsalted butter
• 1 1/2 lb yellow onions, halved and sliced about 1/4-inch thick
• 1 tbsp sugar
• 1/4 cup Madeira wine
• 3/4 lb hot cooked pasta
• salt, for serving
• grated parmesan, for serving

DIRECTIONS:

1. Warm butter over medium heat in a large pan.
2. Add onions and cook, stirring occasionally until soft and translucent.
3. Stir in the sugar and reduce the heat to low or medium-low. Cook onions very gently for about 1 hour, stirring occasionally. Allow to caramelize to a deep shade of amber.
4. Stir in the Madeira, cook for a couple of minutes to combine, and then add pasta to the pan.
5. Toss well.
6. Serve with a generous sprinkling of salt and grated cheese.

NOTES:


SOURCE: Orangette

Sweet and spicy bacon

SERVINGS:   TIME: 50 - 65 minutes

INGREDIENTS:

• 1 1/2 tbsp packed light brown sugar
• Rounded 1/4 tsp cayenne
• Rounded 1/4 tsp freshly ground black pepper
• 1 lb thick-cut bacon (about 12 slices)

DIRECTIONS:

1. Position an oven rack in the middle position and preheat oven to 350 degrees.
2. In a small bowl, stir together brown sugar, cayenne, and black pepper.
3.  Arrange the bacon slices in one layer on the rack of a large broiler pan or on a rimmed baking sheet covered with aluminum foil.
4. Bake for 20 minutes. 
5. Turn the slices over and sprinkle them evenly with the spiced sugar. Continue baking until crisp and deep golden, about 20-35 minutes more, checking every 5 minutes.
6. Transfer to paper towels to drain before serving.

NOTES:

SOURCE: Orangette

Brown buttered corn

SERVINGS: 4  TIME: 20 minutes

INGREDIENTS:

• 3 ears corn, shucked
• 4 tbsp margarine
• 4 sprigs thyme (preferably lemon)
• kosher salt

DIRECTIONS:

1. Stand one ear of corn vertically on a cutting board or inside a large bowl, using a sawing motion, run a large knife down the ear, to remove the kernels. Using the back of the knife, scrape the bare cob to release its juices. Repeat with the remaining corn.
2. In a medium saucepan, melt the margarine over medium heat. Add thyme and cook, stirring frequently, until the margarine turns a deep shade of amber and smells nutty.
3. Add corn kernels, their juices, and a large pinch of salt. Stir well.
4. Cover the pot and reduce heat to medium-low, cooking until corn is tender (about 5 minutes).
5. Remove and discard the thyme and season to taste with salt. Serve hot.

NOTES:

• Optional: garnish with finely sliced green onions.

SOURCE: Orangette

Popovers

SERVINGS: 12  TIME: 45 minutes

INGREDIENTS:

• 4 tbsp (1/2 stick) unsalted butter, melted
• 6 eggs, lightly beaten
• 2 cups milk
• 2 cups all-purpose flour
• 1 tsp salt

DIRECTIONS:

1. Preheat oven to 450. Prepare pan by pouring 1/2 tsp of butter into each cup.
2. In a bowl, whisk together eggs and milk, then whisk in 2 tbsp of butter.
3. In a large bowl, whisk together flour and salt.
4. Whisk in the egg mixture, vigorously until smooth, about 2 minutes.
5. Divide the batter among the prepared cups and bake for 20 minutes.
6. Reduce heat to 325 ad bake for another 15 minutes.
7. Remove from oven and invert pan onto a wire rack. Let cool. 

NOTES:

• For baking in a muffin pan, fill three quarters way. 
• Serve with browned butter or strawberry butter

SOURCE: Williams Sonoma

Mango-peach-apricot Fizz

SERVINGS: 4  TIME: 5-10 minutes

INGREDIENTS:

• 1 ripe mango
• 1 ripe peach
• 2 large rip apricots
• 500 ml ginger ale or sparkling water

DIRECTIONS:

1. Peel mango and cut flesh away from the central stone. Roughly chop and put into a blender or food processor.
2. Cover the peach and apricots with boiling water and leave for about 30 seconds, then drain and cool under cold running water. Slip off skins. Roughly chop and discard stones, and add to the mango.
3. Pour enough ginger ale or sparkling water to cover the fruit, then process until completely smooth. Pour in the remaining ginger ale and process again.
4. Quickly pour into tall glasses, preferably over crushed ice. Serve immediately.

NOTES:

• Optional: garnish with a mint leaf
• Use different fruits

IMAGE & RECIPE SOURCE: besthealthmag.ca